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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Chinese Vegetable and Noodle Soup

RECIPE By PlantPlate
Cold outside? Warm up with a big delicious bowl of this Chinese-style soup! Loaded with ginger, garlic, chili, and fresh vegetables, it's a full-flavoured way to boost your immunity in any season.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Yield: Serves 2 (can easily be doubled to serve 4)

Notes:

We usually use a brown rice vermicelli noodle for this recipe, but whole wheat or buckwheat noodles are also excellent options (just make sure they're made without added oils). If Chinese mushrooms are not available, you can substitute regular button or swiss brown mushrooms instead. You can also use 2-3 cups of chopped spinach or kale in place of the Chinese greens if that's more convenient.

Adjust the spiciness of the broth to your liking by adding more or less chili and ginger. 

Ingredients:

  • 200g whole wheat or brown rice noodles
  • 4 cups low sodium vegetable broth
  • 1 red chili, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp grated ginger
  • 3 small heads of baby bok choy
  • 1 medium carrot, thinly sliced
  • 2 cups mixed mushrooms (enoki, shimeji, shiitake, etc.)
  • 1/2 cup bean sprouts
  • ¼ tsp. Chinese 5 spice
  • ¼ cup finely chopped coriander (cilantro)
  • ¼ cup finely sliced scallions (spring onions)

Instructions:

  1. Wash the bok choy thoroughly. Separate the stems from the leaves, and set the leaves aside. Thinly slice the stems and place aside.
  2. Cook the noodles according to the instructions on the packet. Drain, rinse, and set aside.
  3. In a wok or large saucepan, heat the vegetable broth along with the chili, garlic and ginger. Bring the broth to a boil for 1 minute, then reduce heat to medium.
  4. Add the bok choy stems, sliced carrots and mushrooms, and cook for 5 minutes. Add the bok choy leaves, beans sprouts and Chinese 5 spice, and cook for 1 minute. Remove from the heat.
  5. To serve, divide the noodles between two large bowls. Top with vegetables and broth, and sprinkle with coriander and sliced scallions. Serve hot.