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Spicy Asian Noodle Soup (Vegetarian and Vegan Recipe)

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This Spicy Asian Noodle Soup recipe is vegetarian, vegan, and ready to eat in just 20 minutes! It is absolutely bursting with complex and bold flavors, but is unbelievably easy to make. Learn how to make homemade spicy Asian soup with this quick one-pot recipe.

Overhead view of Spicy Asian Noodle Soup in a black bowl on a neutral background.

You are going to adore this Spicy Asian Noodle Soup recipe, because it is so effortless, tasty and satisfying. It makes an ideal weeknight dinner, because it uses common ingredients and takes mere minutes to cook. In addition, everything gets cooked together in one pot. That means minimal cleanup is required to prepare this delicious and comforting soup.

Spicy Asian Noodle Soup Ingredients

Here are a few quick notes about the ingredients you will need to make this spicy Asian soup recipe:

  • Sesame oil: I like using this as the cooking oil in this recipe, because it has a toasted, nutty taste that enhances the rest of the flavors in this soup.
  • Yellow onion: This single ingredient adds so much complexity and depth of flavor to the broth. Don’t skip it!
  • Garlic and ginger: These two aromatics are non-negotiable in Asian cooking. Always use freshly grated/minced garlic and ginger for best results.
  • Vegetable stock: This will serve as the base for the soup broth. If you’re not vegetarian or vegan, chicken broth can be used instead.
  • Soy sauce: This condiment adds salty and savory flavor to the broth. If you are gluten-intolerant, then you can use tamari (gluten-free soy sauce) instead. I recommend always purchasing high-quality organic soy sauce and tamari. Soybeans are one of the top GMO and pesticide-laden crops, so it’s worth spending the extra money on organic.
  • Sriracha: This spicy sauce adds a good amount of heat without overpowering the rest of the flavors in the dish.
  • Rice vinegar: A splash of this type of vinegar adds a bit of much-needed acidity to the broth. In addition, it balances the rest of the flavors in the soup.
  • Noodles: I use thin rice noodles when making this soup recipe. I love them because they only take a few minutes to cook.
  • Chopped fresh cilantro, green onions, and sesame seeds: These garnishes are completely optional, but I recommend using them because they give the soup a huge burst of freshness and texture, as well as a nice bright pop of color.

See the recipe card below for full information on ingredients and quantities.

Close-up overhead view of Spicy Asian Noodle Soup in a black bowl with chopsticks on a neutral background.

How to Make Spicy Asian Noodle Soup

Alright, here is a brief overview of how to make Asian noodle soup:

  1. Cook the aromatics: Sauté the onion, garlic, and ginger and in a bit of sesame oil until softened and fragrant.
  2. Add the liquids: Stir in the broth and water and bring to a boil.
  3. Stir in the flavorings: Add the soy sauce, Sriracha, and rice vinegar.
  4. Cook the noodles: Add the rice noodles to the pot and leave them to sit in the broth until tender.
  5. Garnish and serve: Top your soup with the optional garnishes (if using) and serve it up nice and hot.

Detailed instructions are included in the recipe below, as always.

How Prevent Noodles from Getting Soggy in Soup

For best results, only let the noodles cook in the broth for a few minutes (just until they are softened) and then serve the soup right away. I find that if the noodles sit in the soup for too long after I make it, they tend to absorb a lot of the liquid and get very mushy.

Possible Recipe Variations

Want to customize this Asian spicy soup recipe a bit? Feel free to…

  • Add protein: You could add thinly sliced beef steak, shrimp, tofu, or shredded chicken to make the soup even heartier and more satiating.
  • Make it milder: If you don’t like much heat in your food, I would recommend using half the amount of Sriracha the recipe calls for.
  • Make it spicier: If you do like a lot of heat in your food, feel free to add more Sriracha and/or a few pinches of crushed red pepper flakes.
  • Add veggies: You’re welcome to add in whatever vegetables you might love in a soup. If you would like to save a step, you could also just add in a bag of a pre-chopped frozen stir-fry veggie mix.

Those are just some common variations for noodle soup. However, your options for customizing it are truly endless, so feel free to get creative!

Overhead view of Spicy Asian Noodle Soup in a black bowl with chopsticks on a neutral background.

More Spicy Asian Soup Recipes

If you’re looking for more Asian-style soup inspiration, here are some of my favorite recipes:

If you make this Spicy Asian Noodle Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Spicy Asian Noodle Soup (Vegetarian and Vegan Recipe)

Overhead view of Spicy Asian Noodle Soup in a black bowl on a neutral background.
This Spicy Asian Noodle Soup recipe is vegetarian, vegan, and so easy to make. Learn how to make homemade spicy Asian soup with this quick recipe.
Alia Kay
4.82 from 22 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner
Cuisine Asian
Servings 4 servings
Calories 269 calories


  • 1 tablespoon sesame oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons soy sauce
  • 2 teaspoons Sriracha
  • 1 teaspoon rice vinegar
  • 8 ounces rice noodles
  • Optional garnishes: Sliced green onions, chopped fresh cilantro, and sesame seeds


  • In a large pot, heat the oil over medium heat. Add the onion and cook for 4 minutes or until softened.
  • Add the garlic and ginger and sauté for 1 minute until fragrant.
  • Add the broth and water. Increase heat to high and bring to a boil.
  • Stir in the soy sauce, Sriracha, and rice vinegar.
  • Add the rice noodles to the pot. Allow the noodles to sit in the broth for a few minutes, until softened.
  • Garnish with optional toppings, if using, and serve immediately.


Nutrition Facts
Spicy Asian Noodle Soup (Vegetarian and Vegan Recipe)
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.


  1. For best results, serve the soup right away once it is done cooking.
  2. If you are not vegetarian or vegan, you can substitute the vegetable broth with chicken broth.
Keyword Asian Noodle Soup, Spicy Asian Noodle Soup, Spicy Asian Soup

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  1. 5 stars
    This is so easy to make and looks delicious too. I am definitely trying it out since I barely get time out due to work from home. Thank you for sharing this amazing one.

  2. 5 stars
    So delicious! I could have eaten 3 more bowls! I used your recipe as written, but added one chicken bouillon cube and some baby bok choy, garnished with scallions and cilantro. Will definitely be making this again, especially since it’s so fast and easy!

  3. 5 stars
    I just made this and it was delish! Super easy and quick. I didn’t have rice vinegar but just squeezed a tiny bit of lemon. I also used soy sauce as I didn’t have tamari. I didn’t have noodles, but I added bok choy and steamed some dumplings to add to the soup. Was so good! Thank you!

    1. Hi Leesh, thank you so much for letting me know! I’m very happy you liked the recipe. All of the creative substitutions and additions you made to the soup sound delicious! You’re very welcome and please let me know what you think of my other recipes, if you ever decide to try them out too! 🙂

  4. 5 stars
    This is a keeper! It’s a thousand in one soups as you can add whatever’s on hand. For me it was broccoli, carrot, mushrooms and rice noodles. I think yellow onion is key as I’ve made other Asian soups before with all the other ingredients. Nice 👏

    1. Hi Heidi, thank you so much for your kind words. Yes, this soup recipe is very customizable and versatile. And yes, the yellow onion adds so much depth of flavor to the soup, so it’s very necessary! 🙂 Please let me know if you make any of my other recipes!

  5. 3 stars
    Enjoyable amount of spice without being overpowering. Followed to a T and had much clearer broth than was in the picture. Could have darkened the broth with more Sriracha, but that would’ve over done the spice.

    All in all, it was light on flavor and didn’t taste as authentic as I’d hoped.

  6. 5 stars
    I couldn’t wait till fall, I had to have it. So easy to make and it tastes just like something you would get in China. I added shrimp, vegetables and a tablespoon of dark soy sauce for color.

    1. Hi Alan! I’ve been eating soup a lot this summer too, haha! Thank you so much for letting me know that you enjoyed the recipe. The additions you made sound delicious!

  7. 5 stars
    This soup was absolutely perfect for my sick day. I added some chopped up chili peppers with the onion, garlic, and ginger, to make it extra spicy. It was wonderful. We will definitely be making this again. 🙂