Noodle Soup Vegetable Noodle Soup

The taste of the noodle soup is faintly sour with an umami flavor. The recipe of this Indo Chinese style soup is simple and easy to make. For a light dinner, you can just have this soup without any accompaniment. You can even serve it as a starter before a south asian meal. In this veg noodle soup you can add various types of mix veggies like – mushrooms, broccoli, bok choy, green beans, snap beans, carrots, cabbage, zucchini, peas, corn, baby corn. The noodles can be any type of noodles. you can use rice noodles, whole wheat noodles or instant noodles. Soups make for a comforting meal during winters. This noodle soup is a clear soup. For a thick soup you can add some cornflour (corn starch) or potato starch or arrowroot flour in the soup. Also the soup is not spicy. To make spicy noodle soup, add finely chopped green chilies or green chilli sauce or red chilli sauce. This Vegetable Noodle Soup is also an amazing choice on all those days when you want to have a light dinner or are bored of cooking elaborate meals. Have it as it is without any accompaniment or serve it as a starter before your meal, the choice is yours.

How to make Noodle Soup

A) cooking noodles

1. Take 3 cups of water in a pan and begin to heat it.
2. Add ½ teaspoon salt.
3. Bring water to a rolling boil.
4. Reduce the flame and add 75 grams of noodles. You can use any type of noodles like rice, whole wheat or instant noodles.
5. Immerse the noodles in water with a fork or spoon.
6. Increase the heat to medium-high and begin to cook the noodles.
7. The noodles need to be cooked till al dente. They should have a slight bite to them.
8. Strain the noodles in a colander.
9. Rinse with water very well.
10. Keep the noodles aside.
11. Shred or grate or finely chop the vegetables. You will need ½ cup shredded cabbage, ⅓ cup shredded carrots, ⅓ cup diagonally thinly sliced french beans and ¼ cup thinly sliced capsicum. You will also need ½ teaspoon of finely chopped garlic and ¼ cup of chopped spring onions.

Making noodle soup

12. Heat 1 tablespoon oil in a pan or wok. On a low heat add ½ teaspoon finely chopped garlic. Saute for some seconds till the raw aroma of garlic goes away. You can use toasted sesame oil or sunflower oil or any oil.
13. Then add ¼ cup chopped spring onions.
14. Increase the heat to medium and stir fry for a minute.
15. Add the shredded veggies.
16. Mix very well.
17. Begin to stir fry on medium heat.
18. Stir fry for 3 minutes.
19. Then add 4 cups of water. You can also add 4 cups of homemade veg stock.
20. Stir and mix well.
21. Bring the soup mixture to a rolling boil on medium heat.
22. When the soup comes to a rolling boil, then add 2 to 3 teaspoons soy sauce (i used naturally fermented soy sauce).
23. Season with salt as per taste.
24. Add crushed black pepper as required.
25. Add the noodles.
26. Mix very well.
27. Simmer noodle soup for 5 to 6 minutes on a medium heat.
28. Add ½ to 1 teaspoon rice vinegar or white vinegar. Mix well and switch off the heat. Lemon juice can be added instead of vinegar.
29. Then add 2 tablespoons of chopped spring onion greens and 3 tablespoons of chopped coriander leaves.
30. Mix well and Serve the noodle soup hot. While serving first add soup to the bowl. Then with pasta tongs lift the noodles and place it in the soup bowl. You can garnish noodle soup with some chopped spring onion greens. More popular Soup recipes

Tomato soupManchow soupTom kha soupHot and sour soup

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Noodle Soup post from the archives, originally published in November 2017 has been updated and republished on January 2023.

title: “Noodle Soup Vegetable Noodle Soup " ShowToc: true date: “2024-10-24” author: “Mary Shummon”

The taste of the noodle soup is faintly sour with an umami flavor. The recipe of this Indo Chinese style soup is simple and easy to make. For a light dinner, you can just have this soup without any accompaniment. You can even serve it as a starter before a south asian meal. In this veg noodle soup you can add various types of mix veggies like – mushrooms, broccoli, bok choy, green beans, snap beans, carrots, cabbage, zucchini, peas, corn, baby corn. The noodles can be any type of noodles. you can use rice noodles, whole wheat noodles or instant noodles. Soups make for a comforting meal during winters. This noodle soup is a clear soup. For a thick soup you can add some cornflour (corn starch) or potato starch or arrowroot flour in the soup. Also the soup is not spicy. To make spicy noodle soup, add finely chopped green chilies or green chilli sauce or red chilli sauce. This Vegetable Noodle Soup is also an amazing choice on all those days when you want to have a light dinner or are bored of cooking elaborate meals. Have it as it is without any accompaniment or serve it as a starter before your meal, the choice is yours.

How to make Noodle Soup

A) cooking noodles

1. Take 3 cups of water in a pan and begin to heat it.
2. Add ½ teaspoon salt.
3. Bring water to a rolling boil.
4. Reduce the flame and add 75 grams of noodles. You can use any type of noodles like rice, whole wheat or instant noodles.
5. Immerse the noodles in water with a fork or spoon.
6. Increase the heat to medium-high and begin to cook the noodles.
7. The noodles need to be cooked till al dente. They should have a slight bite to them.
8. Strain the noodles in a colander.
9. Rinse with water very well.
10. Keep the noodles aside.
11. Shred or grate or finely chop the vegetables. You will need ½ cup shredded cabbage, ⅓ cup shredded carrots, ⅓ cup diagonally thinly sliced french beans and ¼ cup thinly sliced capsicum. You will also need ½ teaspoon of finely chopped garlic and ¼ cup of chopped spring onions.

Making noodle soup

12. Heat 1 tablespoon oil in a pan or wok. On a low heat add ½ teaspoon finely chopped garlic. Saute for some seconds till the raw aroma of garlic goes away. You can use toasted sesame oil or sunflower oil or any oil.
13. Then add ¼ cup chopped spring onions.
14. Increase the heat to medium and stir fry for a minute.
15. Add the shredded veggies.
16. Mix very well.
17. Begin to stir fry on medium heat.
18. Stir fry for 3 minutes.
19. Then add 4 cups of water. You can also add 4 cups of homemade veg stock.
20. Stir and mix well.
21. Bring the soup mixture to a rolling boil on medium heat.
22. When the soup comes to a rolling boil, then add 2 to 3 teaspoons soy sauce (i used naturally fermented soy sauce).
23. Season with salt as per taste.
24. Add crushed black pepper as required.
25. Add the noodles.
26. Mix very well.
27. Simmer noodle soup for 5 to 6 minutes on a medium heat.
28. Add ½ to 1 teaspoon rice vinegar or white vinegar. Mix well and switch off the heat. Lemon juice can be added instead of vinegar.
29. Then add 2 tablespoons of chopped spring onion greens and 3 tablespoons of chopped coriander leaves.
30. Mix well and Serve the noodle soup hot. While serving first add soup to the bowl. Then with pasta tongs lift the noodles and place it in the soup bowl. You can garnish noodle soup with some chopped spring onion greens. More popular Soup recipes

Tomato soupManchow soupTom kha soupHot and sour soup

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Noodle Soup post from the archives, originally published in November 2017 has been updated and republished on January 2023.