- Heat oil in a medium pot over medium heat.
- Sauté minced garlic and ginger for 30 seconds until fragrant.
- Add corn, green beans, peas, carrots, cauliflower, celery, and cabbage. Stir-fry for 2 minutes.
- Pour in vegetable broth and season with salt and black pepper. Add egg noodles.
- Bring to a boil, then simmer until noodles are al dente (8-10 minutes).
- Mix in mushrooms, half the spring onions, chili sauce, soy sauce, and vinegar. Simmer for 2 minutes.
- Whisk cornstarch with 2-3 tablespoons water and stir into soup to thicken.
- Slowly drizzle beaten egg while stirring to create ribbons (skip for vegan version).
- Simmer for 2 minutes until egg cooks. Garnish with remaining spring onions.
- Serve immediately with chili sauce on the side.
- Calories:280 kcal25%
- Energy:1171 kJ22%
- Protein:10 g28%
- Carbohydrates:45 mg40%
- Sugar:8 mg8%
- Salt:800 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Quick Vegetable Noodle Soup Recipe – Easy Asian-Inspired Comfort Food
Hey everyone! If you’re anything like me, sometimes you just need a big bowl of comforting soup. Especially on those slightly chilly evenings, or when you’re feeling a little under the weather. This quick vegetable noodle soup is my go-to – it’s packed with goodness, super flavorful, and comes together in under 30 minutes. I first made this when I was craving something light but satisfying, and it’s been a family favorite ever since!
Why You’ll Love This Recipe
This isn’t your average noodle soup. It’s a vibrant, Asian-inspired blend of fresh veggies and perfectly cooked noodles, all swimming in a savory broth. It’s:
- Quick & Easy: Seriously, from prep to table in under half an hour.
- Healthy & Nutritious: Loaded with vitamins and goodness from all those veggies!
- Customizable: Feel free to swap in your favorite vegetables.
- Comforting: A warm bowl of this soup just feels good.
Ingredients
Here’s what you’ll need to make this delicious soup:
- 1 Tbsp Oil
- 1 tsp minced Garlic
- 1 tsp minced Ginger
- 0.5 cup Frozen Peas & Carrots
- 0.25 cup Frozen Corn
- 0.25 cup angled-cut Green Beans
- 0.25 cup thinly sliced Celery
- 0.5 cup finely chopped Cauliflower
- 0.5 cup thinly sliced Cabbage
- 1 large thinly sliced Mushroom
- 4 cups Vegetable Broth
- 1 cup Egg Noodles
- 1 Tbsp Soy Sauce (to taste)
- 1 Tbsp Red Chili Sauce (to taste)
- Black Pepper (to taste)
- 1 Tbsp Vinegar
- 1 Tbsp Corn Starch slurry (1 Tbsp cornstarch mixed with 2-3 Tbsp water)
- 1 Egg (optional)
- 2 stalks chopped Spring Onions
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference:
- Vegetable Broth: Using a good quality vegetable broth is key for a light and flavorful base. You can even use homemade if you’re feeling ambitious!
- Egg Noodles: I love using egg noodles for their slightly chewy texture, but feel free to experiment with other types (more on that later!).
- Chili Sauce: This is where you can really control the spice level. Start with a little and add more to taste. I like using a sambal oelek or a simple chili garlic sauce.
- Fresh is Best (Sometimes!): While frozen veggies work great for convenience, fresh veggies will give you a slightly brighter flavor.
Step-By-Step Instructions
Alright, let’s get cooking!
- Heat the oil in a medium pot over medium heat.
- Sauté the minced garlic and ginger for about 30 seconds, until fragrant. Don’t let it burn!
- Add the corn, green beans, peas & carrots, cauliflower, celery, and cabbage. Stir-fry for about 2 minutes, just to start softening them up.
- Pour in the vegetable broth and season with salt and black pepper. Then, add the egg noodles.
- Bring the soup to a boil, then reduce the heat and simmer until the noodles are al dente – usually around 8-10 minutes.
- Stir in the sliced mushrooms, half of the chopped spring onions, chili sauce, soy sauce, and vinegar. Let it boil for another 2 minutes.
- Now, for a little thickening magic! Whisk the cornstarch with 2-3 tablespoons of water to make a slurry, then stir it into the soup.
- If you’re using egg, slowly drizzle the beaten egg into the soup while stirring. This will create lovely ribbons of egg (skip this step for a vegan version!).
- Simmer for another 2 minutes, until the egg is cooked through.
- Garnish with the remaining spring onions and serve immediately with extra chili sauce on the side.
Expert Tips
- Don’t Overcook the Noodles: Nobody likes mushy noodles! Keep a close eye on them and test for doneness frequently.
- Taste as You Go: Adjust the soy sauce, chili sauce, and vinegar to your liking.
- Prep Ahead: You can chop all the vegetables ahead of time to make the cooking process even faster.
Variations
- My Family’s Favorite: My kids love it when I add a handful of spinach in the last minute of cooking.
- Protein Boost: Add some cooked chicken, shrimp, or tofu for a more substantial meal.
- Spicy Kick: A dash of sriracha or a pinch of red pepper flakes will really turn up the heat.
Vegan Adaptation
This soup is easily made vegan! Simply:
- Omit the Egg: That’s it! The soup is just as delicious without it.
- Check Your Broth: Ensure your vegetable broth is vegan-friendly.
Gluten-Free Adaptation (Noodle Substitution)
Need a gluten-free version? No problem!
- Rice Noodles: Substitute the egg noodles with rice noodles. They cook quickly, so keep an eye on them.
- Gluten-Free Noodles: There are many gluten-free noodle options available now – experiment and find your favorite!
Spice Level Adjustment
- Mild: Reduce or omit the chili sauce.
- Medium: Use 1-2 teaspoons of chili sauce.
- Hot: Add a pinch of red pepper flakes or use a spicier chili sauce.
Quick Weeknight Version
Short on time? Use pre-cut vegetables and pre-cooked noodles to cut down on prep time.
Serving Suggestions
This soup is fantastic on its own, but here are a few ideas for serving:
- With a Side of Spring Rolls: A classic pairing!
- With a Fresh Salad: For a complete and balanced meal.
- With a Sprinkle of Sesame Seeds: Adds a nice nutty flavor and texture.
Storage Instructions
- Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. You may need to add a little extra broth if the noodles have absorbed too much liquid.
FAQs
Is this soup suitable for meal prepping?
Absolutely! It reheats beautifully. Just be aware that the noodles may absorb some of the broth, so you might need to add a splash of water or broth when reheating.
Can I use different types of noodles in this recipe?
Definitely! Udon noodles, ramen noodles, or even soba noodles would all work well. Just adjust the cooking time accordingly.
How can I adjust the thickness of the soup?
If you prefer a thicker soup, add a little more cornstarch slurry. For a thinner soup, add more vegetable broth.
What vegetables can I substitute based on seasonal availability?
Feel free to swap in any vegetables you like! Broccoli, bok choy, snap peas, and mushrooms are all great additions.
Can I make this soup ahead of time and freeze it?
While you can freeze it, the noodles may become a bit mushy when thawed. If you do freeze it, I recommend cooking the noodles separately and adding them to the soup after thawing and reheating.