Vegetable Clear Noodle Soup
Imagine a delicious, light soup filled with fresh veggies and yummy noodles – that’s what this Vegetable Clear Noodle Soup Recipe is all about! It’s like a warm hug on a chilly day or a tasty snack whenever you’re feeling hungry.
This soup starts with a clear broth that’s full of flavor. We add in carrots, french beans, capsicum and cabbage for some crunch and extra goodness. Plus, there’s ginger, garlic, and coriander for a yummy kick!
The best part? Tender noodles make it super satisfying. You can enjoy it for lunch or as a tasty starter before dinner.
Top it off with some fresh herbs and a bit of soy sauce or lime juice for extra flavor. This Vegetable Clear Noodle Soup Recipe is not only tasty but also healthy. Give it a try and see for yourself!
How to Make Vegetable Clear Noodle Soup
Heat 2 tablespoons of oil.
Stir in the minced garlic. Cook for 30 seconds until fragrant.
Add 2 tablespoons spring onion whites. Fry for a minute on medium heat.
Add the sliced carrots, chopped french beans, capsicum and chopped cabbage to the pot. Let the vegetables cook on medium heat for about 5 minutes until they start to soften.
Add 4 cups of water or vegetable broth to the pot and bring the mixture to a boil. Then, stir in 2 tablespoons of soy sauce, salt as per taste, and crushed black pepper. Mix well and let it simmer for 1 minute.
Add the boiled noodles to the pot and let the soup simmer for 5-6 minutes, allowing the flavors to meld together and the noodles to absorb the delicious broth.
Garnish with chopped coriander and spring onion greens. Add a 1 tablespoon vinegar to the soup just before serving to add a tangy kick. Serve the soup piping hot and enjoy!
Recipe Card
Vegetable Clear Noodle Soup
Ingredients
- 1 cup boiled noodles
- 2 tbsp oil
- 2 tbsp chopped spring onion whites
- 2 tbsp chopped spring onion greens
- 2 tbsp chopped coriander
- 2 tbsp chopped garlic
- ¾ cup julienned carrots
- ½ cup julienned capsicum
- ¾ cup julienned cabbage
- ¼ cup chopped french beans
- 4 cup water
- 2 tbsp soya sauce
- 1 tbsp white vinegar
- salt as per taste
- ½ tsp crushed black pepper
Instructions
- Heat 2 tablespoons of oil.
- Stir in the minced garlic. Cook for 30 seconds until fragrant.
- Add 2 tablespoons spring onion whites. Fry for a minute on medium heat.
- Add the sliced carrots, chopped french beans, capsicum and chopped cabbage to the pot.
- Let the vegetables cook on medium heat for about 5 minutes until they start to soften.
- Add 4 cups of water or vegetable broth to the pot and bring the mixture to a boil.
- Stir in 2 tablespoons of soy sauce, salt as per taste, and crushed black pepper.
- Mix well and let it simmer for 1 minute.
- Add the boiled noodles to the pot and let the soup simmer for 5-6 minutes.
- Garnish with chopped coriander and spring onion greens.
- Stir in 1 tablespoon of white vinegar.
- Serve the soup piping hot and enjoy!
