Veg noodle soup is a comforting, nutritious dish loaded with fresh vegetables like carrots, beans, cabbage, and mushrooms. The soup is prepared by saut ing aromatics like onion, ginger, and garlic, then adding vegetables and a flavorful broth. Noodles are boiled separately and added to the soup base along with soy sauce, vinegar, and spices for a tangy, savory taste. A cornstarch slurry can be used for thickening, and the soup is garnished with spring onions and coriander. It's customizable with different veggies or noodles. Serve hot for a hearty meal.
Ingredients
- Vegetables: 1 cup carrots (julienned), 1 cup cabbage (shredded), 1/2 cup capsicum (sliced), 1/2 cup beans (chopped), 1/2 cup mushrooms (optional).
- Base: 2 tbsp ginger-garlic paste, 1 medium onion (finely chopped).
- Noodles: 1 cup noodles of your choice (wheat, rice, or ramen).
- Broth: 4 cups vegetable stock or water.
- Seasonings: 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp black pepper, 1/2 tsp chili flakes, and salt to taste.
- Thickener (optional): 1 tbsp cornstarch mixed with 2 tbsp water.
- Garnish: Spring onions and fresh coriander (chopped).
- Oil: 1 tbsp sesame oil or any cooking oil.
Step By Step Recipe
Step 1: Prepare the Noodles
- Boil water in a large pot with a pinch of salt and a few drops of oil.
- Add the noodles and cook them until al dente (firm to bite). Refer to the package instructions for timing.
- Drain the noodles, rinse them with cold water, and set aside to prevent sticking.
Step 2: Saut the Aromatics
- Heat 1 tbsp sesame oil in a deep pan or wok.
- Add the finely chopped onions and saut until translucent.
- Add ginger-garlic paste and cook for 1 2 minutes until aromatic.
Step 3: Cook the Vegetables
- Add the carrots, beans, and capsicum to the pan and stir-fry for 2 3 minutes.
- Add mushrooms and cabbage, cooking for another 2 minutes. Ensure the vegetables remain slightly crunchy.
Step 4: Prepare the Soup Base
- Pour in 4 cups of vegetable stock or water. Stir well to combine with the vegetables.
- Add soy sauce, vinegar, black pepper, chili flakes, and salt. Mix thoroughly and let it come to a boil.
Step 5: Add the Noodles
- Gently add the cooked noodles to the simmering broth. Stir to ensure the noodles are evenly coated with the soup.
- If you prefer a thicker soup, add the cornstarch slurry and cook for 2 minutes until the soup thickens.
Step 6: Garnish and Serve
- Sprinkle chopped spring onions and coriander over the soup.
- Serve hot in bowls, with a side of toasted bread or crackers for added crunch.
Tips for the Perfect Veg Noodle Soup
- Customizable Veggies: Use seasonal vegetables or whatever you have on hand.
- Noodles: Choose noodles like udon, soba, or instant ramen for a unique flavor.
- Spices: Adjust the spice level by increasing or decreasing chili flakes or adding a dash of sriracha.
This homemade veg noodle soup is warm, nutritious, and ideal for a cozy lunch or dinner.
