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17 MINS delivery
Vegetable Noodle Soup
Serves 4
25 mins
210 Kcal
Vegetable Noodle Soup is a nourishing comfort dish combining fresh vegetables and the satisfying texture of noodles. It is easy to make and can be prepared at any time of day. This vegetable noodle soup recipe is light yet very nourishing and offers an almost perfect balance of flavours and textures. A basic vegetable broth forms the base with a soft simmer of carrots, celery, onions, garlic, and ginger to infuse aromatic flavours in this liquid. The depth of taste from soy sauce, miso paste, or vegetable stock elevates the broth. Added to this broth are fresh vegetables such as peas, corn, spinach, and bell peppers, giving it much colour and crunch with good nutritional value added to the soup. The noodles are usually rice or wheat but are boiled separately and added to the soup, where they absorb the tastes of the broth with all their hearty and filling texture. Among version variations is tofu or tempeh added for an extra protein to be added to the meal. Brightened by a squeeze of lime and garnished with fresh herbs such as cilantro or green onions, this Vegetable Noodle Soup can be seasoned with a dash of chilli flakes or a drizzle of sesame oil for any desired hint of heat or richness. Whether served as a light lunch, a cosy dinner, or a nourishing starter, this Vegetable Noodle Soup recipe is a healthy, satisfying choice that is both flavourful and comforting.
Ingredients required for Vegetable Noodle Soup
- 150 gms plain noodles
- 1 l vegetable stock
- 1 tsp garlic
- Soy sauce
- 1/4 vup onion
- 1/2 cup beans
- 1/2 cup capsicum
- Salt
- 1 tsp ginger
- 1/2 cup carrot
- 1/2 cup cabbage
- 1 tbsp tomato ketchup
- Coriander
- 2 tbsp cooking oil
Cooking steps for Vegetable Noodle Soup
- 1Boil up 150 grams of noodles, drain them, and set them aside—because nobody wants soggy noodles when it's showtime.
- 2Now, let's dive into the recipe of vegetable noodle soup.
- 3Heat up two tablespoons of oil in a large pot over medium heat. Once the oil's shimmering, toss each of finely chopped ginger and garlic in a teaspoon. Give it a minute to do its thing; the aroma alone will get you hooked. Next, add ¼ cup of chopped onions, saut ing them until they turn translucent and sweet.
- 4Now, let's load up the veggies. Throw in 1/2 cup each of chopped carrots, beans, bell peppers, and cabbage. Stir them around for about 3-4 minutes. The vibe we're going for is soft but still crunchy.
- 5Pour in a liter of vegetable stock or water.
- 6Bring it to a boil and then mix in a tablespoon each of soy sauce and tomato ketchup.
- 7Sprinkle in some salt to taste. The soy sauce adds that savory, umami punch, while the ketchup sneaks in a little sweet tanginess. Let it simmer for a good five minutes so the flavours can mingle.
- 8Time to reunite those noodles with the soup. Stir them in and let them soak up all that flavorful broth for another 2-3 minutes. Add a handful of chopped spring onions and coriander leaves—color, freshness, and a little herby zing. Stir well, turn off the heat, and serve it hot. You can garnish this vegetable noodle soup with extra spring onions or a drizzle of soy sauce if you feel fancy. Whether you want a cozy dinner or a light, soul-warming lunch, this vegetable noodle soup is your perfect go-to. It's versatile, so feel free to tweak the veggies or even toss in a chilli or two if you're all about that spicy life.