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Noodle Soup | Vegetable Noodle Soup
4.7 from 28 votes

Noodle Soup | Vegetable Noodle Soup

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.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 117 kcal
Course: Main Course, Appetizer
Cuisine: Indian-Chinese Fusion

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 neutral cooking oil toasted sesame oil or peanut oil or sunflower oil, generic cooking oil
  • ½ teaspoon garlic finely chopped
  • ¼ cup spring onion chopped
  • ½ cup cabbage shredded
  • ⅓ cup carrot shredded
  • ⅓ cup french bean diagonally thinly sliced
  • ¼ cup capsicum green bell pepper, thinly sliced
  • 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 spring onion greens chopped
  • 3 tablespoons Coriander leaves chopped
  • 1 tablespoon spring onion greens for garnish, chopped

Instructions

cooking noodles
    Cup of Yum
  1. Take 3 cups of water in a pan and begin to heat it.
  2. Add ½ teaspoon salt. bring water to a rolling boil.
  3. Reduce the flame and add 75 grams noodles.
  4. Immerse the noodles in water with a fork or spoon.
  5. Increase the flame to medium-high and begin to cook the noodles.
  6. The noodles need to be cooked till aldente. They should have a slight bite to them.
  7. Strain the noodles in a colander. rinse with water very well. keep the noodles aside.
preparing veggies
  1. Shred or grate or finely chop the vegetables. 
  2. Keep them aside. You can use your choice of mix shredded or grated veggies. 
making noodle soup
  1. 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. 
  2. Then add ¼ cup chopped spring onions.
  3. Increase the flame to medium and stir fry for a minute.
  4. Add the shredded veggies. mix very well.
  5. Stir fry on medium flame for 3 minutes.
  6. Then add 4 cups water. You can also add 4 cups of homemade veg stock. mix well.
  7. Bring the soup mixture to a rolling boil on medium flame.
  8. When the soup comes to a rolling boil, then add 2 to 3 teaspoons soy sauce (i used naturally fermented soy sauce).
  9. Season with salt as per taste. Also add crushed black pepper as required.
  10. Add the noodles. mix very well.
  11. Simmer the soup for 5 to 6 minutes on a medium flame.
  12. 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.
  13. Then add 2 tablespoon chopped spring onion greens and 3 tablespoon chopped coriander leaves.
  14. Mix well and serve noodle soup hot. 
  15. You can garnish with some chopped spring onion greens.
  16. While serving first add soup in the bowl. Then with pasta tongs lift the noodles and place it in the soup bowl. 

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 117

% 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.