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Asian Veggie Noodle Bowl

Noodle bowls are a soothing way to get through the last chilly days of winter. This vegetarian Asian noodle bowl is low fat, low cholesterol and filled with antioxidants. If you are looking for a gluten free version, tamari is a good substitute for the soy sauce.

Suggested Serving Size

1 1/2 cups


  • 4 oz rice noodles
  • 2 cups low-sodium vegetable broth
  • 1 cup water
  • 3 garlic cloves, smashed
  • 1 tsp finely minced fresh ginger
  • 8 oz shiitake mushrooms, sliced
  • 1/2 tsp miso paste
  • 1/2 tsp rice vinegar
  • 1 Tbsp reduced-sodium soy sauce or tamari
  • 1 tsp honey
  • 1/4 tsp crushed red pepper flakes
  • 2 scallions, chopped (reserve some for garnish)
  • 1 tsp sesame oil
  • 2 cups chopped kale
  • Chili pepper slices, for garnish
  • Fresh mint leaves, for garnish
  • Fresh basil leaves, for garnish


  1. Cook the rice noodles according to package directions. Drain and rinse the noodles. Set aside.
  2. In a large saucepan, combine the vegetable broth and the water and bring to a boil. Add the garlic, ginger, mushrooms, miso paste, rice vinegar, soy sauce, honey, crushed red-pepper flakes, scallions and sesame oil. Reduce heat and simmer for 10 minutes.
  3. Add the kale and the noodles and continue to cook until warmed through and the kale is softened. Remove smashed garlic.
  4. Serve topped with reserved scallions, chili pepper slices, mint leaves and basil leaves.
Servings Per Container 2
Calories 338
Total Fat 4
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 0
Sodium 494
Total Carb 68
Fibers 4
Sugars 4
Proteins 7
Vitamin A 0
Vitamin C 0
Iron 0

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