Hearty Mixed Vegetable Noodle Soup - Vegan & Gluten Free

About: My philosophy is to live luminously. I'm just an ordinary girl who loves eating and cooking vegan food. All my recipes are original - sculpted from hours of experimentation, blood, sweat, tears, passion and ...

There are days when I crave a home-made soup with all kinds of delicious vegetables and noodles. The humble noodle soup dish is a staple in Asian cuisine, and is manifested across various Asian countries – from Japanese ramen soup, Chinese wanton noodle soup to Vietnamese pho noodle soup. Join me as I show you how to make a sensational soup that is densely flavorful, healthy and addictive.

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8 cups of vegetable broth

½ of a sweet onion, sliced finely

1 full head of garlic – about 12 cloves

8 large slices of ginger

1 medium carrot, sliced

20 slices of daikon radish – about a medium sized daikon radish

1 bunch of enoki mushrooms

4 bunches of baby bak choy

6 dried shitake mushrooms

20 cubed pieces of butternut squash

3 tablespoons of mushroom seasoning – Po Lu Ku Brand

Dash of salt

Sliced green onion to garnish

Pad Thai Noodles

Mung Bean Glass Noodles


Step 1:

In a pot, heat up the vegetable broth, garlic, ginger, sweet onion and carrot. Let this simmer on medium heat for 30min until carrot, sweet onion and garlic are tender.

Step 2:

Add in the daikon radish and shitake mushrooms and simmer for 15 mins.

Step 3:

Then add in the butternut squash and simmer for another 15 mins.

Step 4:

Once daikon radish and butternut squash are tender, season the soup with mushroom seasoning and a dash of salt. Then, add in the enoki mushrooms and baby bak choy and simmer on low heat for another 10 mins until they are cooked.

Step 5:

In 2 separate pots with water, cook the pad thai noodles and mung bean glass noodles separately.

Step 6:

Once noodles are cooked, serve both with the vegetables and broth. Garnish with green onion. The combination of both kinds of noodles lends a lovely blend of textures to this dish.



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