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Japanese Vegetable Noodle Soup

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Japanese Vegetable Noodle Soup

Japanese Vegetable Noodle Soup

Jessica Braider
You can throw together this soup faster than you can order Chinese (or Japanese) take-out, and it only costs about $10 to make the entire meal. Feel free to substitute your favorite vegetables in the soup.
Cook Time 10 minutes
Total Time 10 minutes
Course Main Dish, Soup
Cuisine Japanese
Servings 6 servings


  • 64 oz. reduced-sodium chicken or vegetable broth (or use any variety)
  • 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 1/2 inch fresh ginger peeled and sliced into 3 quarter-size slices
  • 2 cups bok choy or napa cabbage sliced
  • 2 cups sliced cremini or white button mushrooms
  • 2 carrots thinly sliced
  • 8 - 16 oz. extra-firm or firm tofu, drained, wrapped in a clean dish towel, placed between two plates and weighed down with something heavy like a cookbook for at least 5 minutes, and then diced
  • 2 pkgs. (3 oz. each) ramen noodle soup, any variety
  • 4 scallions thinly sliced
  • 2 Tbsp. rice wine or mirin, or use juice of 1/2 lime


  • In a stockpot, bring the broth, soy sauce, and ginger to a boil over medium-high heat.
  • Add the bok choy or cabbage, mushrooms, carrots, and tofu and cook for about 2 minutes, then add the ramen noodles (discard the flavor packet), stirring with each addition. Reduce the heat, if necessary, to keep the soup at a low boil.
  • Cook the noodles for 3 minutes, and then add the scallions and rice wine (or lime juice). Cook for 1 more minute until everything is heated through, and serve it immediately.

Slow Cooker Directions:

  • Combine the broth, soy sauce, ginger, cabbage, mushrooms, carrots, and tofu in the slow cooker and cook on low for 8 - 10 hours or on high for 4 - 5 hours. 15 minutes before serving, add the ramen noodles (no flavor packets), scallions, and rice wine. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel and slice the ginger, slice the bok choy, carrots, scallions, and mushrooms if necessary, drain, dice and refrigerate the tofu, juice the lime if using.
Scramble Flavor Booster: Add a few drops of sesame oil or hot chili sesame oil into each bowl at the table, or stir a handful of fresh cilantro, mint or basil into the soup before serving.
Tip: Bok choy, sometimes called "Chinese cabbage," is low in calories and a good source of antioxidants, vitamin A, and vitamin K. It's a great addition to soups, stir fries, salads, and Asian noodle dishes.
Nutritional Information Per Serving (% based upon daily values): Calories 170, Total Fat: 7g, 11%; Saturated Fat: 2g, 8%; Cholesterol: 10mg, 3%; Sodium: 590mg, 25%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 2g, 8%; Sugar: 7g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
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