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Super easy Edamame noodle soup via @fit.foodie.nutter #glutenfree #vegan #healthyrecipes #cleaneating #veganrecipes


Tania Pilcher | Fit Foodie Nutter
Nourishing, warming and super easy to make, this edamame noodle soup is a perfect fix for a quick lunch or dinner. Vegan and gluten free.
5 from 7 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Lunch, Dinner
Servings 2 people


  • 1 tbsp sesame oil (or olive oil)
  • 1 small onion , finely chopped
  • 2 garlic cloves , crushed
  • 1 tbsp freshly grated ginger
  • ½ yellow (or red) fresh chilli, finely chopped
  • 1 tsp red miso paste
  • 2 green onion sprigs, thinly sliced (reserve some for garnish)
  • 1 cup of mushrooms, cut in half
  • 2 fresh peppers, thinly sliced
  • 1 cup sugar snap peas
  • ½ cup bean spouts
  • 1 bok choi, sliced in half
  • Edamame noodles 260g
  • 1.5-2 litre vegetable stock, as needed
  • Salt & pepper to taste
  • Green pea shoots for garnish


  • In a big saucepan fry onions & garlic over low to medium heat with 1 tbsp sesame oil until just softened and translucent. Stir in the fresh chilli, ginger, miso paste, green onions and continue frying for around 2 minutes.
  • Add mushrooms, peppers, sugar snap peas, bean sprouts & bok choi into the saucepan and cook for 5-8 minutes until the vegetables have just softened.
  • Stir in the noodles and cook on high heat for 2 minutes. Pour in the stock (use as much or as a little depending on how dense you like you soup) & cook for a further 2 minutes.
  • Garnish with green pea shoots and sliced green onions just before serving.


* I used edamame noodles from the supermarket's fresh counter. Feel free to use dry noodles (cook them according to the packet instructions before adding to the pan).