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Home » easy » Spicy Ginger Scallion Soup

Spicy Ginger Scallion Soup

Published: Mar 26, 2015 · Modified: Nov 25, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

Packed with mushrooms, ginger and scallions this quick vegetarian and gluten-free spicy ginger scallion soup comes together in twenty minutes.

Enjoy a light dinner with this simple vegetarian soup. Spicy Ginger Scallion Soup is ready in just 20 minutes! | livinglou.com

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20 minutes minutes 42 Comments

I’ve been craving a light, Asian soup for the past little while and developing and testing this ginger scallion soup has been a dream. You see, during the colder months, you can find me indulging on a bowl of pho on a weekly basis. We’re so lucky here in Toronto because there are so many Vietnamese restaurants that I’m always able to fill my cravings. When I was getting started on this recipe, I did some research and found that most Asian-style soups usually require hundreds of ingredients and hours of simmering. Which makes sense because they are incredibly flavourful.

Of course, I wanted one that I could make after a long day which means it would be ready start to finish in about twenty minutes. I wanted a comforting dinner that doesn’t have too many complicated and hard-to-find ingredients. Something that’s spicy, and complex. So, as one does when one is a food blogger, I came up with this recipe for spicy ginger scallion soup. Now, it’s definitely not pho, but it’s a complex flavour profile and filled with rice noodles.

Enjoy a light dinner with this simple vegetarian soup. Spicy Ginger Scallion Soup is ready in just 20 minutes! | livinglou.com

I should really be writing my thesis paper right now, but here I am. Seeking refuge in the “pages” of this space, as I often do, and have done over the past (almost) 5 years. I’m sipping on some too-hot, lemon ginger tea – which tastes just like NeoCitran. I feel like it’s making me drowsy even though I know it really isn’t.

I have a love-hate relationship with a lot of things, but right now, it’s directed at this paper I’m writing. It’s a beast. There are moments where I think “I’ve got this!” and then there are moments where I can’t even imagine writing another word. I’m at the point where I’m just getting started on the complicated middle and can’t quite see the way out yet. It gets worse before it gets better, right?

When I work on my paper, I need to have a large block of time to work on it. Four or five hours seems to be the magic number right now. Which seems insane because just a couple of months ago I couldn’t concentrate on anything for more than twenty minutes. But between class, work and this space, finding those chunks of time is getting harder and harder. I almost wish I could just hide away up north for a week and write this paper. The distractions never end. And often it’s recipe development and cooking that call my name. The goal this weekend is to really get a ton of writing done, and I’m hoping by putting that out there into the ether that I’ll stick to it and be able to report back next week with another 8 or 10 pages written. I’ll be fuelling my days with coffee (as always) and this quick and spicy scallion ginger soup.

Spicy scallion soup recipe breakdown

With a base of ginger, scallions and garlic this vegetarian, asian-style soup is packed with flavour. With hearty button mushrooms and gluten-free vermicelli rice noodles, this comforting soup comes together in 20 minutes.

Quick video tip

Watch my video below for a quick 45-second tip for the easiest way to peel ginger.

Spicy ginger scallion soup in a white bowl with a bowl of limes on the side.

Spicy Ginger Scallion Soup

Author: Louisa Clements
3.97 from 77 votes
Packed with mushrooms, ginger and scallions this quick vegetarian and gluten-free spicy ginger scallion soup comes together in twenty minutes.
Pin Print
Prep: 10 minutes minutes
Cook: 10 minutes minutes
Total: 20 minutes minutes
Servings: 4

Ingredients

  • 2 tablespoon olive oil
  • 1 bunch scallions, white and light green parts halved lengthwise, tops thinly sliced and reserved
  • 2 cloves garlic, minced
  • 2 tablespoon minced fresh ginger
  • 2 cups sliced button mushrooms
  • 3 tablespoon low-sodium soy sauce, or gluten free soy sauce
  • 2 teaspoon sriracha
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cinnamon stick
  • 3 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 125 g vermicelli rice noodles, cooked according to package directions

Instructions

  • Heat olive oil over medium-high heat. Add halved white and light green parts of scallions, garlic and ginger. Saute for 1-2 minutes.
  • Add mushrooms, soy sauce and sriracha. Cook for 2 minutes.
  • Add vegetable broth, water and cinnamon stick. Bring to a boil. Cover and simmer for 5 minutes.
  • Remove cinnamon stick. Add lime juice, sesame oil and cooked vermicelli noodles.
  • Sprinkle with reserved scallions and serve.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, easy, gluten free, lunch, quick recipes, Soup Recipes, vegan, vegetarian
Nutrition Facts
Spicy Ginger Scallion Soup
Amount Per Serving
Calories 225 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 1492mg65%
Potassium 253mg7%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 542IU11%
Vitamin C 7mg8%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

Let me know if you give my spicy ginger scallion soup a try in the comments below.

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3.97 from 77 votes (70 ratings without comment)

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Comments

  1. Joyce N

    November 18, 2023 at 6:19 pm

    Just happened upon this and had to try! It’s a great recipe! A few minor changes - more mushrooms, cubed firm tofu, additional soy sauce, decreased the lime juice (as per other comments). That’s the great thing about these recipes - you can make them to your own taste! I think I might add peas next time. A really good substantial lunch for 2 (with leftovers for tomorrow!) Thanks so much for sharing the yum!
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      November 27, 2023 at 6:28 am

      Hi Joyce, so glad you enjoyed this recipe! The addition of cubed firm tofu is delicious (I think soft would be great too!). Great idea to add peas next time--I might try that too! Happy cooking! :)
      Reply
  2. Cyndi

    October 26, 2023 at 10:37 pm

    Really GREAT!!!

    5 stars

    Reply
    • Louisa Clements

      November 01, 2023 at 9:39 pm

      So glad you enjoyed, Cyndi!
      Reply
  3. Linda

    February 16, 2023 at 1:41 pm

    Hi Louisa, Love this recipe. It is now one of my favorite quick go to soups. Very easy to make and has that perfect Asian flavor. I was wondering what the nutritional information is for this soup. Could you provide.
    ★★★★★
    Reply
    • Louisa Clements

      February 19, 2023 at 11:12 pm

      So glad you enjoyed, Linda! I will update with the nutrition info.
      Reply
  4. Rima

    November 21, 2022 at 6:19 pm

    How many does this serve?
    Reply
    • Louisa Clements

      November 27, 2022 at 8:34 pm

      Hi Rima, this serves 4 as a light dinner. I hope you enjoy!
      Reply
  5. Erika

    July 13, 2020 at 5:52 pm

    I just made this and only made a half recipe because my husband is a picky eater.. Well he ate it and liked it so now I have to make more! :) Very yummy, thanks for sharing!
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      July 15, 2020 at 2:54 pm

      I'm so glad you both enjoyed this, Erika! Thanks for letting me know!
      Reply
  6. Danielle

    March 31, 2020 at 1:02 pm

    So so so yummy! I’ll be doubling the recipe next time!!
    ★★★★★
    Reply
    • Louisa Clements

      April 03, 2020 at 10:10 am

      I'm so glad you loved this recipe, Danielle! It's one of my favourites. :)
      Reply
  7. Kristen

    March 27, 2020 at 3:28 pm

    I was so impressed by this recipe - a perfect amount of spice and so many good flavours. I added carrots to it as well just because I had them in the fridge. Will be adding this soup to my regular rotation - thanks!
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      March 29, 2020 at 5:51 pm

      Kristen, I'm so glad that you enjoyed this recipe! Thank you for your kind comment, you made my day! :)
      Reply
  8. Suzanne H

    November 27, 2019 at 11:40 am

    I love this recipe. It’s very easy and always turns out great. Sometimes I’ll add cubed tofu for a little protein.
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      December 22, 2019 at 8:39 pm

      Thanks Suzanne! I'm so glad you enjoy this recipe, love the idea of adding tofu!
      Reply
  9. J

    October 14, 2019 at 9:37 pm

    Came across this recipe and LOVEd it, so did my standing lunch date. He flat out conplimented it. I didn't even have to ask what he thought like I usually do, he just said wow, this is really good! I agreed wholeheartedly. Didn't have cinnamon stick, so next time I will try it with that, but thanks for giving me an easy and delicious soup that I can't wait to make again! Hope your paper went well, I'm procrastinating a bit on one of my own.
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      November 10, 2019 at 10:04 am

      Thanks J! I'm so glad that you both enjoyed this recipe, it's one of my favourites!
      Reply
  10. cyndi

    January 04, 2018 at 7:25 pm

    just made this for dinner. two of us ate the whole pot! amazing soup THANKS !
    ★★★★★

    5 stars

    Reply
    • Lou

      January 11, 2018 at 12:38 am

      I'm so happy you both enjoyed this Cyndi! It's one of my absolute favourites. :)
      Reply
  11. Danielle

    April 11, 2017 at 8:43 am

    This sounds great! I have made pho before and it does have so many ingredients and takes long to cook. I like the idea of a 20 minute meal better!
    Reply
  12. Kate

    February 02, 2017 at 10:00 pm

    Just made this, so excited to eat it! But I realized that it's faaaaar too much food for me to eat in one sitting...can this be saved?
    Reply
    • Lou

      February 14, 2017 at 5:24 pm

      Hi Kate, sorry for the delay! I'm glad that you enjoyed the soup! You can definitely save it for 2-3 days in the fridge.
      Reply
  13. Jessica

    January 29, 2017 at 5:48 pm

    I made this soup with a couple of modifications (the fridge and pantry were a little bare!). I didn't have rice noodles, so I used some packaged ramen noodles and some chopped up spinach instead of the mushrooms. Turned out well and will try it again with the ingredients list! :) Thank you!
    Reply
    • Lou

      January 30, 2017 at 6:26 am

      Hi Jessica, I'm so glad that you liked the soup! Those modifications sound delicious, I'm going to have to try adding spinach next time. :)
      Reply
  14. Sarah

    September 12, 2016 at 1:50 pm

    I just made this and it came out great! Nice light flavor and the perfect amount of heat.
    Reply
    • Lou

      September 12, 2016 at 7:43 pm

      Hi Sarah, so glad you enjoyed it! :)
      Reply
  15. Jay

    May 03, 2016 at 3:23 pm

    I made this recently for my mother in law and family. I originally found it looking for a ginger soup, specifically because she was having stomach issues. I cut down the onions because of that but this was SO good! I was surprised by how hearty it was, despite what I consider light ingredients.! We all loved it and I'm tripling the recipe for us all again tonight. Can't wait to have dinner! Thanks for the recipe!
    Reply
    • Lou

      May 09, 2016 at 5:42 pm

      I'm so happy to hear that Jay! Thank you for letting me know, enjoy the soup. :)
      Reply
  16. Natalie

    August 14, 2015 at 12:46 pm

    Has anyone else tried this recipe and found that the lime juice takes away from the strength of the flavour when added at the end. I would recommend trying it without the lime.
    Reply
    • Lou

      August 20, 2015 at 5:51 am

      Thanks for your feedback Natalie, a great tip. I'm glad you still enjoyed it :)
      Reply
  17. Michelle

    March 27, 2015 at 4:21 pm

    Oh this looks like it will totally hit the spot, especially with our cold, non-existent spring. Thanks for sharing, Lou!
    Reply
  18. Gwen Wright

    March 27, 2015 at 12:55 pm

    Lou, this soup sounds amazing. And now that I'm re-living my own stressful thesis paper writing of the past along with you, I need a nice soothing soup!
    Reply
    • Lou

      March 29, 2015 at 8:20 pm

      Thanks, Gwen! I really can't wait to be finished this paper.
      Reply
  19. suki

    March 27, 2015 at 12:38 pm

    thats yum! Very neat and best soup for winter :)
    Reply
    • Lou

      March 29, 2015 at 8:20 pm

      Thanks Suki!
      Reply
  20. Ayngelina

    March 27, 2015 at 11:57 am

    I love spicy soups! This is definitely on my list to make this week.
    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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