Vegan Wonton Noodle Soup

Vegan Wonton Noodle Soup is a quick and easy soup to make for lunch. I love making this recipe, it's wholesome and so filling. This recipe is also great for people who are just transitioning to a vegan lifestyle as it tastes similar to many of the meals pre-vegans enjoy. It has so many deep, rich flavors with plenty of vegetables and noodles . Once you've made the broth, it's just a matter of filling a bowl with all the elements and enjoying it! I like to leave out the wonton wrappers sometimes and just add more noodles, more veggies, etc.

Vegan Wonton Noodle Soup


4 oz rice noodles (vermicelli)

3 cups vegetable broth

You can use any veggies you want. I used broccoli, carrots, onion, and cabbage. I also added in some extra garlic and ginger because I love them both so much. You don't have to chop everything too fine as it will all be cut up small by the time you're ready to eat anyway.


1) Chop all the veggies and garlic into small pieces (about 1 inch). The smaller the better because it will cook faster, but it's still delicious!

2) Boil a pot of water and cook the rice noodles according to package directions. The package usually says to boil for about 4-5 minutes.

1) Put 4 cups of water in a pot and bring to medium heat. 2) Add the onion, carrots, cabbage, broccoli and garlic, and ginger (if using).   3) Add the broth when water comes to a boil.   4) Simmer for about 5 minutes. 

3) Check the noodles after boiling for the suggested time (usually 4-5 minutes). If you have time cook longer so they're more soft and chewy. I love the texture when they are cooked longer because they're like a noodle bowl!

4) Drain noodles when done cooking and cut down into smaller pieces if desired.

Vegan Wonton Noodle Soup