Go Back
–+ servings
Vegetable Noodle Soup

Heartwarming Vegetable Noodle Soup in Just 20 Minutes

This quick Vegetable Noodle Soup combines fresh vegetables with tender noodles for a heartwarming meal ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Onion Adds sweetness and depth; substitute with shallots for a milder taste.
  • 2 cloves Garlic Provides aromatic flavor; use garlic powder in a pinch, but fresh is best.
  • 2 medium Carrots Contributes sweetness and color; additional root vegetables can be used.
  • 1 medium Zucchini Adds a tender texture; substitute with yellow squash for variety.
  • 2 cups Baby Bok Choy Offers a delicate crunch and mild bitterness; Swiss chard or spinach can be substituted.
  • 4 cups Vegetable Stock Base for the soup; homemade or low-sodium versions are ideal.
  • 2 tablespoons Soy Sauce Adds umami and saltiness; tamari can be used for gluten-free.
  • 4 ounces Rice Vermicelli Noodles Light and quick; absorb the broth flavor well.
  • 2 tablespoons Olive Oil For sautéing vegetables; avocado oil is a good substitute.
  • 1-2 cups Water Adjusts broth consistency to your preference.
  • 1/4 cup Fresh Chopped Parsley Adds freshness and color as a garnish; substitute with coriander.
  • to taste Cracked Black Pepper
  • to taste Sriracha or Chili Enhances flavor and heat.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Begin by chopping the onion, garlic, carrots, zucchini, and baby bok choy into uniform pieces.
  2. Heat olive oil in a large pot over medium heat, then add onion and sauté for 4-5 minutes until translucent. Add garlic and sauté for another minute.
  3. Add chopped carrots and zucchini to the pot, sauté for about 3-4 minutes until they begin to soften.
  4. Pour in vegetable stock and soy sauce, stir well, and season with salt and cracked black pepper. Add water to achieve desired consistency.
  5. Cover and let the soup simmer on low heat for 10-15 minutes.
  6. Once tender, stir in baby bok choy and rice vermicelli noodles. Cook for an additional 2-3 minutes until noodles are soft.
  7. Ladle into bowls, garnish with parsley and serve with cracked black pepper or Sriracha to taste.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 80mgCalcium: 4mgIron: 6mg

Notes

Taste the broth before serving and adjust seasoning. Chop vegetables in advance for quicker preparation.

Tried this recipe?

Let us know how it was!