Authentic Vermicelli Soup Recipe: Flavorful Rice Noodle Broth

This tasty Vermicelli Soup is incredibly simple to make and wonderfully delicious. Ready in around 10 minutes, it’s packed with colour and flavour and is an excellent way to use up leftover vegetables. Best of all, this version is vegan.

Recipe Difficulty – Very Easy

Why this recipe works

Vermicelli noodle soup is a comforting, quick meal—perfect for busy days or when you want something light but satisfying. Using vegetables as the star of the bowl keeps the dish colourful, nutritious and full of varied textures. The vegetable flavours blend together, creating a bright, balanced broth that leaves you wanting more.

This recipe takes about 10 minutes and uses pantry staples and whatever vegetables you have in the fridge, so it’s flexible and budget-friendly. Feel free to swap in different veg depending on what’s available.

Ingredients to make Vermicelli Soup

• Olive oil – for frying the vegetables.
• Red onion – adds colour and classic onion flavour.
• Garlic cloves – for savoury depth.
• Ginger – gives a gentle warming spice.
• Red pepper – bright colour and sweet peppery taste.
• Mushrooms – for umami richness.
• Bok choi (optional) – extra leafy greens.
• Broccoli – adds texture and green colour.
• Vermicelli noodles – thin rice noodles work best here.
• Vegetable stock – forms the soup base.
• Tamari (or soy sauce) – for seasoning.
• Lime juice – freshly squeezed for brightness.

See the recipe card below for exact quantities.

Substitutions

• Red onion – swap for yellow or white onion, or use onion powder for convenience.
• Vermicelli noodles – rice noodles are gluten-free; you can also use egg noodles or udon if you prefer.
• Bok choi – can be replaced with cabbage or other leafy greens.
• Tamari – use soy sauce or liquid aminos if needed.
• Vegetables – this recipe is very adaptable—add tomatoes, spinach, snap peas or any veg you like.

Variations

• Spicy – add red chilli flakes or fresh chillies while cooking.
• Deluxe – include cooked tofu, chicken, beef or prawns for more protein.
• Kid friendly – choose milder vegetables or cut them small to suit children’s tastes.

How to make Vermicelli Soup

Step 1: Dice the onion, crush the garlic, and slice the ginger. Slice the red pepper, mushrooms and bok choi, and cut the broccoli into small florets.

Step 2: Heat a large pot over medium heat with olive oil. Add the red onion, garlic and ginger and cook for a couple of minutes until the onion softens.

Step 3: Add the remaining vegetables and fry for about five minutes until they begin to soften.

Step 4: Add the noodles, vegetable stock, tamari and lime juice. Bring to a boil and cook for 2–3 minutes until the vermicelli is tender. Serve hot.

Hint: The recipe cooks quickly, so have all vegetables chopped and ready before you start.

Leftovers

Store leftovers in an airtight container in the fridge for 2–3 days. Reheat on the stove over low heat until piping hot or in the microwave. If freezing, freeze before adding the noodles and add fresh noodles when reheating.

Recipe FAQs

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Tried this Vermicelli Soup recipe? Please leave a star rating below and let me know how you get on. Hearing feedback is one of the best parts of creating recipes, so please review it and leave a comment!

5 from 4 votes

Vermicelli Soup

By:
James Wythe

An easy 10-minute noodle soup that will warm you up.

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Servings: 2 people

Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 2 garlic cloves, crushed
• 1/2 thumb sized piece of ginger, thinly sliced
• 1 red pepper, sliced
• 5 mushrooms, sliced
• 1 large bok choi (optional)
• 1/2 head broccoli, cut into florets
• 100 g vermicelli noodles
• 800 ml vegetable stock
• 1 tbsp tamari (or soy sauce)
• 1 juice of lime

Instructions

• Dice the onion, crush the garlic, slice the ginger, red pepper, mushrooms and bok choi. Cut the broccoli into small florets.
• Heat a large pot over medium heat with the olive oil, red onion, garlic and ginger for a couple of minutes until the onion softens.
• Add all the vegetables and fry together for about 5 minutes.
• Add the noodles, stock, tamari and lime juice. Boil for 2–3 minutes until the vermicelli is cooked. Serve immediately.

Notes

Step-by-step photos: The original post includes photos to guide you through the process.

Substitutions & variations: Options are listed above in the post.

To store: Keep in an airtight container in the fridge for 2–3 days. Reheat until piping hot.

To freeze: Freeze before adding noodles; when ready to eat, thaw, heat and add fresh noodles to cook.

Tip: Swap your favourite vegetables or add chilli flakes for heat. For more protein, add cooked meat, fish or tofu at the end.

Nutrition

Calories: 415 kcal | Carbohydrates: 72 g | Protein: 15 g | Fat: 9 g | Fiber: 11 g | Sugar: 16 g

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