Gluten Free Rice Noodle Vegetable Soup
This noodle soup is the kind of bowl that warms you from the inside out — fragrant with fresh ginger and garlic, loaded with colorful vegetables, and finished with a bright splash of rice vinegar that ties everything together. The broth gets its savory depth from vegetable stock and tamari, which steps in for regular soy sauce and keeps the whole pot naturally wheat-free without any compromise on flavor. Carrots, celery, red bell pepper, bok choy, and snow peas give you plenty of texture in every spoonful, and the medium-width rice noodles soak up that aromatic broth beautifully. One thing that trips people up with noodle soups is the soy sauce — most standard bottles contain wheat, so using tamari here is the move that makes this recipe genuinely safe rather than just "close enough." The technique is straightforward: cook the noodles separately, build the broth with sautéed aromatics and vegetables, then ladle everything together right before serving so nothing gets soggy. A scatter of sliced green onion tops and fresh cilantro at the end adds a pop of color and freshness that makes it feel restaurant-worthy. This recipe serves four, making it an easy weeknight dinner that comes together without a lot of fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 6 oz rice noodles (medium width)
- 1 tbsp sesame oil
- 3 medium carrots, peeled and thinly sliced on the diagonal
- 3 stalks celery, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 6 cups vegetable broth
- 2 tbsp tamari
- 2 cups baby bok choy, roughly chopped
- 1 cup snow peas, trimmed
- 1 tsp rice vinegar
- ¼ tsp white pepper
- salt, to taste
For serving
- 3 green onions (green tops only), thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a medium pot of water to a boil. Add the rice noodles and cook according to package directions until just tender, about 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
- 2
Heat the sesame oil in a large pot over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until slightly softened, about 4 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!