If you’ve ever craved a bowl of comforting, flavorful soup that feels like a warm hug in every bite, let me introduce you to this fantastic Vegetarian Dan Dan Noodle Soup Recipe. This dish perfectly blends the nuttiness of sesame paste with a gentle spicy kick, bright vegetables, and tender rice noodles, creating a nourishing meal that’s both light and satisfying. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing recipe, this soup brings bold flavors and delightful textures together in a way that’s truly unforgettable.
Ingredients You’ll Need
What makes this Vegetarian Dan Dan Noodle Soup Recipe so special is how simple yet purposeful the ingredients are. Each one adds a unique layer — from the creamy sesame paste that gives richness to the broth, to the crisp vegetables that brighten every spoonful with color and crunch.
- Rice stick noodles: Opt for dried ones as they cook quickly and soak up the flavorful broth perfectly.
- Vegetable stock: Provides a light and savory base without overpowering the other ingredients.
- Garlic and ginger: These aromatics bring warmth and depth to the soup’s flavor.
- Sugar: Balances the salty and sour notes for a harmonious taste.
- Soy sauce: Adds umami and saltiness, enhancing every ingredient.
- Cornflour: Helps thicken the broth just enough to coat the noodles beautifully.
- Sesame paste or tahini: The star of the show, lending a luscious, nutty creaminess.
- Black vinegar: Introduces a gentle tang that brightens the bowl.
- Chilli bean sauce: Offers a spicy kick—adjust this to your favorite level of heat.
- Sesame oil: Provides a toasty fragrance that’s signature to Asian cuisine.
- Carrots, bok choy, broccoli, bean sprouts: Fresh vegetables that add crunch, color, and nutrition.
- Scallions: A crisp, fresh garnish to finish the dish.
How to Make Vegetarian Dan Dan Noodle Soup Recipe
Step 1: Prepare the Stock
Start by combining your vegetable stock, water, minced garlic, ginger, sugar, soy sauce, and cornflour in a large pot. Bring this mixture to a boil, stirring occasionally to dissolve the cornflour, which will help give your broth a lovely silky texture.
Step 2: Mix the Stock Sauce and Chop Vegetables
While your stock heats up, whisk together the sesame paste, black vinegar, chilli bean sauce, and sesame oil in a small bowl to create the stock sauce. This sauce infuses the broth with the classic bold, nutty flavors that make this recipe so crave-worthy. At the same time, slice your carrots diagonally and cut the bok choy and broccoli into bite-size pieces to ensure even cooking and make every spoonful full of fresh texture.
Step 3: Combine the Stock Sauce Into the Broth
Once your broth base is boiling smoothly, stir in the prepared stock sauce. Make sure to mix well so that the creamy sesame and spicy chili paste evenly meld with the broth, creating that signature complexity that Dan Dan noodles are famous for. Taste and adjust saltiness or heat if needed — this is your moment to personalize!
Step 4: Cook the Noodles and Vegetables
Immediately add the rice stick noodles to the boiling soup. After one minute, toss in the carrots and broccoli to cook alongside the noodles. Then, after another minute, remove the pot from the heat and slide in the bok choy stems, letting the residual heat gently soften them without overcooking.
Step 5: Assemble the Bowls
Divide the noodles and vegetables into your serving bowls, layering the bok choy leaves and crunchy bean sprouts on top for a burst of freshness and texture contrast.
Step 6: Ladle the Soup
Pour the steaming broth over the arranged noodles and veggies, letting it soak into every nook and cranny. Finally, sprinkle with chopped scallions for a bright finish that lifts the dish visually and flavor-wise.
Step 7: Add Optional Heat
If you love spice, don’t hold back! Drizzle some chili oil or add extra chilli paste on top to elevate the heat to your personal preference. It’s a fun way to customize and intensify the bold flavors of your Vegetarian Dan Dan Noodle Soup Recipe.
How to Serve Vegetarian Dan Dan Noodle Soup Recipe
Garnishes
The key to making this soup pop is in the garnishes. I love adding freshly chopped scallions for their sharpness and occasional toasted sesame seeds for extra nuttiness and crunch. If you want to add even more color and flavor, a handful of chopped cilantro or a squeeze of lime really wakes up the whole bowl.
Side Dishes
Keep it simple and fresh with crisp cucumber salad or pickled vegetables on the side to contrast the warm, rich noodles. Steamed dumplings or a light vegetable spring roll also pair beautifully if you’re after a heartier, shareable meal.
Creative Ways to Present
Serve this soup in deep, wide bowls to show off all the vibrant veggies and enticing broth. For a fun twist, you can arrange the noodles and toppings in neat sections before ladling the broth on top, turning your bowl into a colorful, inviting masterpiece that will impress friends at your next dinner.
Make Ahead and Storage
Storing Leftovers
Place any leftover Vegetarian Dan Dan Noodle Soup Recipe in an airtight container and refrigerate for up to three days. To keep the noodles from getting mushy, it’s best to store the broth separately from the noodles and vegetables if you can.
Freezing
This soup freezes well if you only store the broth and sauce mixture. Vegetables and noodles tend to suffer from texture changes when frozen, so add those fresh when reheating. Frozen broth will keep for up to 2 months and thaw quickly when you’re ready to enjoy.
Reheating
Reheat the broth gently on the stove, then add fresh noodles and vegetables, cooking them briefly until tender yet crisp. This method helps maintain the vibrant textures and flavors that make the Vegetarian Dan Dan Noodle Soup Recipe so satisfying.
FAQs
Can I make this soup gluten-free?
Absolutely! Just ensure your soy sauce is gluten-free and double-check the labels on any chili sauces you use. Rice stick noodles are naturally gluten-free, making this a great option for gluten-sensitive eaters.
What can I substitute for the chili bean sauce?
If you can’t find chili bean sauce, any chili paste or hot sauce that you enjoy will work. Adjust the amount to suit your spice tolerance, starting small and adding more as needed.
Is sesame paste the same as tahini?
They are similar but not identical. Sesame paste is often thicker and a bit more savory, while tahini can be lighter and slightly more bitter. Either works well in this recipe — just pick whichever you prefer or have on hand.
Can I add protein to this soup?
Definitely! Tofu is a fantastic addition—firm and pan-fried cubes bring extra texture and protein. You can also add cooked mushrooms for a meaty feel while keeping it vegetarian.
How spicy is this dish?
The heat level is totally adjustable. The chili bean sauce adds a moderate spice, but since you control how much you add and have the option of chili oil on the side, you can tailor it from mild to fiery.
Final Thoughts
This Vegetarian Dan Dan Noodle Soup Recipe is a bowl full of comfort, flavor, and vibrant textures that feels like a little celebration every time you eat it. It’s quick to make yet complex in taste, perfect for sharing with family or savoring on a cozy night in. I hope you enjoy making and customizing this recipe as much as I do—it’s a true gem that never disappoints!
Print
Vegetarian Dan Dan Noodle Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
This vibrant and comforting Vegetarian Dan Dan Noodle Soup is a delightful twist on the classic Sichuan dish, featuring rice stick noodles in a flavorful, savory broth enriched with sesame paste, chili bean sauce, and a medley of fresh vegetables. Easy to prepare in just 15 minutes, this soup delivers a perfect balance of spicy, tangy, and nutty flavors, making it a nourishing and satisfying meal for four.
Ingredients
Noodles and Broth
- 400 g dried rice stick noodles
- 4 cups (32 oz/1 litre) vegetable or chicken stock (broth)
- 5 cups water
Stock Sauce
- 3 large garlic cloves, minced
- 2 tsp minced ginger
- 2 tsp sugar
- 3 tbsp soy sauce
- 2 tsp cornflour (corn starch)
- 2 Tbsp sesame paste or tahini
- 4 tbsp black vinegar
- 2 tsp chilli bean sauce (or substitute with another chili paste or sauce, adjust to taste)
- 1 1/2 tsp sesame oil
Vegetables & Garnishes
- 2 medium carrots, peeled and sliced diagonally
- 4 bok choy
- 2 cups broccoli florets
- 1 1/2 cups bean sprouts
- 1 scallion/shallot, chopped
Instructions
- Prepare the stock: Combine the vegetable or chicken stock and water in a large pot and bring it to a boil over medium-high heat.
- Make the stock sauce and prep vegetables: While the stock is heating, mix minced garlic, ginger, sugar, soy sauce, cornflour, sesame paste, black vinegar, chili bean sauce, and sesame oil together in a small bowl until smooth. Cut all vegetables into bite-size pieces.
- Add stock sauce to the broth: Once the stock boils, stir in the prepared stock sauce well, ensuring the cornflour dissolves completely to thicken the soup slightly. Adjust seasoning if needed.
- Cook noodles and vegetables: Add the dried rice stick noodles into the boiling stock. After 1 minute, add sliced carrots and broccoli florets. Cook for another minute, then remove the pot from heat and stir in the bok choy stems.
- Assemble the bowls: Divide the cooked noodles and vegetables evenly among four serving bowls. Top each bowl with the bok choy leaves and bean sprouts.
- Serve the soup: Ladle the hot broth over the noodles and vegetables in each bowl. Garnish with chopped scallion or shallot.
- Add optional heat: If desired, drizzle with chili oil and add more chili paste to taste for extra spice and heat.
Notes
- Use dried rice stick noodles for authentic texture; fresh rice noodles can be substituted but adjust cooking time accordingly.
- Black vinegar adds a subtle tang that balances the richness of the sesame paste; balsamic vinegar can substitute but flavor will vary.
- Chilli bean sauce (doubanjiang) is a key Sichuan ingredient; substitute with your favorite chili paste or sauce but adjust the quantity to control spiciness.
- For a vegan version, use vegetable stock and ensure the chili paste used is plant-based.
- To reduce sodium, use low-sodium soy sauce and adjust seasoning to taste.
- Vegetable selection can be varied based on seasonal availability or preference.
