Vegan Ash Reshteh (Persian Noodle Soup)

Ash Reshteh or commonly known as Persian Noodle Soup is a comforting, hearty, and deliciously aromatic noodle soup that’s perfect for any time of the year. Packed with nutrient-rich herbs, tender legumes, and chewy reshteh noodles, this traditional dish is a staple in Persian cuisine and is often enjoyed during special occasions and family gatherings. The combination of fresh herbs like parsley, cilantro, and spinach with tangy kashk (fermented whey) creates a flavour profile that’s both complex and deeply satisfying. Whether you’re new to Persian cooking or a seasoned pro, Ash Reshteh is a must-try recipe that brings warmth and a taste of tradition to your table.

What makes Ash Reshteh unique compared to other soups?

Ash Reshteh or Persian Noodle Soup stands out due to its combination of ingredients that are deeply rooted in Persian culinary traditions. The use of reshteh noodles, which are similar to flat linguine, along with a variety of beans and lentils, gives the soup a unique texture. The generous amount of fresh herbs like parsley, cilantro, dill and spinach infuses the soup with vibrant flavours, while the addition of kashk adds a creamy, tangy depth that’s unlike anything in Western soups. If you’re looking to step up your soup game then this unique herby Persian soup is a must try!

Common ingredients and substitutions for Persian Noodle Soup:

When making Ash Reshteh, the fresh green herbs are really the stars of the show. Spinach, coriander (also known as cilantro in the US), parsley, and green onions (scallions) are essential to creating the soup’s vibrant flavour. Fresh herbs are always best, but if you need a substitute, frozen spinach works well. Not a fan of cilantro? No problem – just increase the quantity of the other herbs. Fresh dill and chives are also commonly used and make excellent additions and it’s personally what I use in my version of this soup.

• Reshteh noodles, traditional to this dish, are thin, flat, and slightly chewy, perfectly complementing the soup’s texture. If you can’t find them at a Persian or Middle Eastern supermarket, don’t stress – dried udon noodles or linguine will work as substitutes and it’s what I use in mine for convenience.
• Legumes are another key component, with a combination of lentils, chickpeas, and red kidney beans being the most typical. While dried beans that are soaked and slowly cooked in broth provide the richest flavour, canned beans are a great time-saver. You can also use pinto beans, borlotti beans, or navy beans (cannellini beans) if that’s what you have on hand. But honestly, I’ve made this whatever dried and canned beans I’ve had on hand at the time and it’s still just as delicious.
• Onion and garlic form the flavourful base of the soup, adding depth and richness. Dried mint is a must for achieving that classic Persian touch, while turmeric lends an earthy flavour and a beautiful golden hue – just be sure to fry it well to release its full aroma.
• For the broth, I recommend using a low-sodium vegetable stock to keep the soup light yet jam-packed with flavour. However, if you’re not vegetarian, feel free to substitute with chicken or beef stock, or even just water.
• Kashk, a fermented whey product, gives Ash Reshteh its unique tangy flavour. If you can’t find kashk, sour cream or thick plain Greek yogurt with a squeeze of lemon can stand in as a good substitute, adding the necessary tang to the dish. However, since this is a vegan Ash Reshteh, we’re not using any of this. We’re substituting with an unsweetened coconut yoghurt and apple cider vinegar for that creaminess and tang.

How to make Ash Reshteh / Persian Noodle Soup:

Ash Reshteh, the beloved Persian noodle soup, is a dish that’s rich in flavour, texture, and tradition. Here’s how you can recreate this comforting, herb-packed vegan version of this soup at home:

1. Prepare Your Ingredients:

• Start by gathering fresh green herbs – spinach, cilantro, parsley, dill and green onions. Chop them finely to release their vibrant flavours. If fresh herbs aren’t available, frozen spinach can be a handy substitute. You can also add fresh chives if you’d like to mix things up. But essentially, the more fresh herbs the better in my opinion here.

2. Cook the Legumes:

• Ash Reshteh typically includes a mix of lentils, chickpeas, and red kidney beans. If you’re using dried beans, soak them overnight, then cook them slowly in the broth until tender. For a quicker version or busy mid-week dinner where you don’t have much time, canned beans work just as well – simply drain and rinse them before adding to the soup.

3. Sauté the Onion and Garlic:

• In a large pot, sauté finely chopped onions and garlic in a bit of oil until they’re golden and fragrant. This forms the flavourful base of the soup, adding depth to every spoonful.

4. Add the Herbs and Turmeric:

• Stir in a pinch of turmeric. Let the turmeric fry down to release its earthy aroma and beautiful golden colour. At this point some recipes call for adding the fresh herbs, but to me, I don’t want to overcook them and destroy some of that flavour early on.

5. Pour in the Broth and Beans:

• Add vegetable broth to the pot. I recommend using a low-sodium broth to control the soup’s saltiness. If you’re not vegetarian, you can also use chicken or beef stock, or even just water. Bring the soup to a gentle simmer. At this point it’s worth adding in your beans if you’ve pre-cooked them.

6. Cook the Noodles:

• Break the reshteh noodles into shorter pieces and add them to the pot. If reshteh noodles aren’t available, dried udon noodles or linguine can be used instead. Cook until the noodles are tender and have absorbed the soup’s flavours.

7. Final Touches:

• Stir in some dried mint that has been infused in hot olive oil, which is essential for that authentic Persian taste. Let the soup simmer for a few more minutes to allow all the flavours to meld together. If you don’t want to add this into the whole soup, drizzle this over each individual bowl as you serve.

8. Serve with Kashk:

• Ladle the soup into bowls and top with kashk, a fermented whey product that gives Ash Reshteh its unique tangy flavour. However, as you know by now, we’re not using this in our plant-based version. We’re using a combination of unsweetened coconut yoghurt and 1 teaspoon of apple cider vinegar.

9. Enjoy:

• Serve your Ash Reshteh hot, garnished with extra fried onions, more dried mint, and a drizzle of olive oil if you like. This soup is perfect for sharing with family and friends, bringing warmth and tradition to your table. Enjoy every comforting spoonful!

Can I make Ash Reshteh without kashk?

Yes, you can make Ash Reshteh without kashk if you prefer a vegan or dairy-free version, or if kashk is not available. Some alternatives include using a dollop of plant-based yogurt or a squeeze of lemon juice for tang. While these substitutes won’t perfectly replicate the unique taste of kashk, they will still add a pleasing acidity that complements the soup’s rich flavours. In this recipe, to re-create this we’re using unsweetened coconut yoghurt and one teaspoon of apple cider vinegar.

What are reshteh noodles and where can I find them?

Reshteh noodles are traditional Persian noodles that resemble flat linguine and are a key ingredient in Ash Reshteh. They are slightly chewy and help thicken the soup as they cook. You can find reshteh noodles at Middle Eastern grocery stores or online. If reshteh noodles are not available, linguine or fettuccine can be used as a substitute, although the texture will be slightly different. In this recipe we’re using fettuccine pasta from the supermarket for ease.