Vegetable Noodle Soup

Name: Vegetable Noodle Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 onion; 6 garlic cloves; 3 carrots; 2 zucchini; 3 baby bok choy; 1 litre vegetable stock; 2 tbsp soy sauce; 200 g rice vermicelli noodles; Salt and pepper to taste; 1 tbsp olive oil; 1-2 C water; Fresh chopped parsley; Cracked black pepper; Sriracha or chili to taste

BY Ayeh Manfre · PUBLISHED: Nov 7, 21 · UPDATED: Jul 18, 24 · 72 Comments

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This Vegetable Noodle Soup is so easy and quick to make in 20 minutes. It's simple comfort food, vegan, and really hits the spot!

This Vegetable Noodle Soup is so easy and quick to make, so I've been calling it my lazy soup.

It’s the perfect dish to make when you can’t be in the kitchen cooking for long or when you’re feeling sick.

With minimal ingredients needed, this Vegetable Noodle Soup is made in less than 20 minutes. It's also super healthy and vegan too.

Another simple vegetable soup that soothe's your soul is my Italian pastina soup. A must try!

Whilst it might seem simple, it’s delicious, soothing, and really hits the spot. Especially in winter, a bowl of veggie noodle soup is the ultimate comfort food.

Table of Contents

Ingredients Vegetable Noodle Soup Recipe
Alternate Vegetables you can add
How to make Vegetable Noodle Soup
Tips to make soup with noodles
More Soup Recipes
Recipe
Comments

Ingredients Vegetable Noodle Soup Recipe

Onion and Garlic are the base of the vegetable soup bringing that their beautiful flavours once sauteed
Carrots and Zucchini are staple vegetables in my fridge. They're both packed with nutrients and taste great in soup. You can also add your favourite vegetables, I've noted some alternatives below
Vegetable Stock is the foundation of the soup. I prefer to use an organic brand with minimal salt added and no preservatives. You can also of course use homemade vegetable stock or substitute with chicken or beef stock if you’re not vegan
Soy Sauce is added for a little saltiness and extra flavour. You don’t need to add too much as you don’t want the taste to be too prominent
Baby Bok Choy is added for its vibrant colour and it’s also high in Vitamin C, iron and magnesium so it’s great when you’re feeling sick
Rice Vermicelli Noodles are my favourite noodles to add in this veggie soup. They cook quickly and I love their light fine texture, plus they’re gluten-free too. You can use your preferred noodles too such as egg noodles, udon noodles or even risoni which is a type of pasta

Alternate Vegetables you can add

Celery
Potatoes
Green beans
Frozen peas
Leek

You can also add some protein such as cubed extra firm tofu or even dumplings if you would like but this is my classic way of making this vegetarian noodle soup

How to make Vegetable Noodle Soup

Prepare vegetables. Chop onion, carrots, bok choy, and zucchini into similar small cubes. Also, dice garlic cloves into small pieces
Make the broth. Sauté onion until translucent and add garlic and sauté for a minute. Add vegetables and sauté for a few minutes. Then add vegetable stock, soy sauce, and season. Add 1-2 cups of water then simmer the pot over medium heat with the lid closed
Add ingredients. After 10-15 minutes of cooking, add baby bok choy and rice noodles. Let it cook for 1-2 minutes and it's ready to serve
Serve. With freshly cracked black pepper and some chopped parsley

Tips to make soup with noodles

Make sure to cut all the vegetables into similar size pieces. This allows them to cook in the same amount of time and it’s also easier to eat
Ensure you sauté the vegetables at the beginning for a few minutes. This releases their flavours
When making the broth, start by adding 1 cup of water and only add the second cup if needed
Add the baby bok choy and rice vermicelli noodles right at the end as they only take 1- 2 minutes to cook

More Soup Recipes

I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share a photo on Instagram so I can share the love

Recipe

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Comments

4.72 from 71 votes (41 ratings without comment)

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