Noodle Soup | Vegetable Noodle Soup
User Reviews
4.7
42 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
117 kcal
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Course
Main Course, Appetizer
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Cuisine
Indian-Chinese Fusion
Noodle Soup | Vegetable Noodle Soup
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This recipe of veg noodle soup is a clear soup which is lightly spiced and mild. The soup is made with mix veggies and noodles.
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Ingredients
for cooking noodles
- 75 grams noodles, instant, whole wheat or rice - cal also use 2 cups cooked noodles
- 3 cups water
- ½ teaspoon salt
other ingredients
- 1 tablespoon oil - toasted sesame oil or peanut oil or sunflower oil
- ½ teaspoon finely chopped garlic
- ¼ cup chopped spring onions
- ½ cup shredded cabbage
- ⅓ cup shredded carrots
- ⅓ cup diagonally thinly sliced french beans
- ¼ cup thinly sliced capsicum (green bell pepper)
- 4 cups water - 1 litre water or 1 litre vegetable stock
- 2 to 3 teaspoons soy sauce (naturally fermented) or add as required
- salt as required
- ½ to 1 teaspoon rice vinegar or white vinegar or apple cider vinegar
- 2 tablespoons chopped spring onion greens
- 3 tablespoons chopped coriander leaves
- 1 tablespoon chopped spring onion greens - for garnish
Instructions
cooking noodles
- Take 3 cups of water in a pan and begin to heat it.
- Add ½ teaspoon salt. bring water to a rolling boil.
- Reduce the flame and add 75 grams noodles.
- Immerse the noodles in water with a fork or spoon.
- Increase the flame to medium-high and begin to cook the noodles.
- The noodles need to be cooked till aldente. They should have a slight bite to them.
- Strain the noodles in a colander. rinse with water very well. keep the noodles aside.
preparing veggies
- Shred or grate or finely chop the vegetables.
- Keep them aside. You can use your choice of mix shredded or grated veggies.
making noodle soup
- Heat 1 tablespoon oil in a pan or wok. On a low flame add ½ teaspoon finely chopped garlic. Saute for some seconds till the raw aroma of garlic goes away.
- Then add ¼ cup chopped spring onions.
- Increase the flame to medium and stir fry for a minute.
- Add the shredded veggies. mix very well.
- Stir fry on medium flame for 3 minutes.
- Then add 4 cups water. You can also add 4 cups of homemade veg stock. mix well.
- Bring the soup mixture to a rolling boil on medium flame.
- When the soup comes to a rolling boil, then add 2 to 3 teaspoons soy sauce (i used naturally fermented soy sauce).
- Season with salt as per taste. Also add crushed black pepper as required.
- Add the noodles. mix very well.
- Simmer the soup for 5 to 6 minutes on a medium flame.
- Add ½ to 1 teaspoon rice vinegar or white vinegar. Mix well and switch off the flame. Lemon juice can be added instead of vinegar.
- Then add 2 tablespoon chopped spring onion greens and 3 tablespoon chopped coriander leaves.
- Mix well and serve noodle soup hot.
- You can garnish with some chopped spring onion greens.
- While serving first add soup in the bowl. Then with pasta tongs lift the noodles and place it in the soup bowl.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
3g
(5%)
Sodium
492mg
(21%)
Potassium
143mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2005IU
(40%)
Vitamin C
14.4mg
(16%)
Calcium
32mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Sodium | 492mg | 21% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2005IU | 40% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 32mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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