Noodle soup with bok choy

With this recipe, you will have your own noodle soup on the table in no time! Almost as easy as the instant noodles from the supermarket, but more tasty and much healthier, with this load of fresh vegetables and bamboo shoots. A vegetable broth cube is used in this recipe to give the soup its spicy taste, but you can of course replace it with your own spice blend. For extra zest, a little sambal oelek is added in this recipe, but you could also replace it with some mild sweet chilli sauce. Most noodle varieties are completely plant-based, but check the ingredients to be sure.


Servings: 4
  • 1 clove
    garlic finely chopped
  • 1
    onion sliced into rings
  • 1 tsp
    sambal oelek
  • 3 litres
    vegetable stock
  • 250 g
    noodles make sure they are egg-free
  • 1 can
    bamboo shoots 140g, drained
  • 1 bunch
    pak choi sliced into thin strips
  • 15 g
    cilantro only the leaves


  1. Heat the oil in a frying pan and fry the garlic, onion and sambal oelek on low heat for 5 minutes, until the onion is tender.
  2. Add the vegetable broth, bring to the boil and add the noodles. Leave it on the heat for 4 minutes.
  3. Add the bamboo shoots and the pak choi. Boil for 2 minutes until the pak choi is slightly softer, but still firm.
  4. Season with salt and pepper.
  5. Divide the soup into bowls and serve with a garnish of cilantro.


Tip: You can also make this noodle soup with other types of cabbage, such as white or savoy cabbage. You could also add some fried “chicken” pieces from a plant-based meat alternative brand, or crispy fried tofu pieces, or seitan.


Courses: World Meals
Cuisines: Thai
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Season: Autumn, Spring, Summer, Winter
Number ingredients: 10-15 ingredients
Taste: Savory, Spicy
Preparation method: Cooking
Type of dish: Soup
Campaigns: VeggieChallenge