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

Spicy Ginger Scallion Soup

3.64 from 22 votes
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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  • 2 tbsp olive oil
  • 1 bunch scallions, white and light green parts halved lengthwise, tops thinly sliced and reserved
  • 2 cloves garlic, minced
  • 2 tbsp minced fresh ginger
  • 2 cups sliced button mushrooms
  • 3 tbsp low-sodium soy sauce, or gluten free soy sauce
  • 2 tsp sriracha
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cinnamon stick
  • 3 tbsp lime juice
  • 1 tsp sesame oil
  • 125 g vermicelli rice noodles, cooked according to package directions


  • 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.


Recipe by Louisa Clements
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