Description
This Vegetable Noodle Soup is a quick and comforting dish that you can whip up in just 20 minutes, making it perfect for busy weeknights or chilly days. Featuring a colorful medley of fresh vegetables and delicate rice vermicelli noodles simmered in a savory vegetable broth, this vegan-friendly soup is both nutritious and satisfying. The aromatic garlic and onions create a flavorful base, while the addition of soy sauce and fresh herbs elevates the taste to make every bowl a delightful experience. Customize it with seasonal veggies or your favorite spices for a personal touch. Enjoy this wholesome meal on its own or pair it with tasty sides for an enhanced dining experience.
Ingredients
Scale
- 1 onion
- 6 garlic cloves
- 3 carrots
- 2 zucchini
- 3 baby bok choy
- 1 litre vegetable stock
- 200 g rice vermicelli noodles
- 2 tbsp soy sauce
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Chop the onion, garlic, carrots, zucchini, and bok choy into small pieces.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic for an additional minute.
- Add carrots and zucchini to the pot; sauté for about five minutes until slightly softened.
- Pour in the vegetable stock and season with soy sauce, salt, and pepper. Adjust thickness with water as desired; cover and simmer for 10-15 minutes.
- Stir in baby bok choy and rice vermicelli noodles; cook for another 1-2 minutes until noodles are tender.
- Serve hot garnished with cracked black pepper, parsley, and sriracha if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 150
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg