Imagine the comforting aroma of a simmering pot of vegetable noodle soup, filling your kitchen with warmth and coziness.
This delightful Asian-inspired dish is as effortless to prepare as it’s satisfying to savor, making it a beloved favorite for any occasion.
As fresh vegetables and aromatic spices meld together, they transform simple ingredients into a nourishing and flavorful meal.
Join me in creating this heartwarming soup and bring a touch of comfort to your table.
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 sharp knife
- 1 cutting board
- 1 vegetable peeler
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 8 cups vegetable broth
- 150 grams egg noodles
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegetable Noodle Soup, follow this detailed timeline:
- Reading and Preparation (5 minutes)
- Quickly read through the recipe from start to finish to understand the steps and gather all equipment and ingredients.
- Preparation (15 minutes)
- Minute 0-5:
- Gather all ingredients and equipment.
- Begin by peeling and slicing the carrots.
- Minute 5-10:
- Dice the onion, mince the garlic, and slice the celery.
- Minute 10-15:
- Dice the red bell pepper and slice the zucchini.
- Measure out the olive oil, vegetable broth, egg noodles, and spices.
- Cooking (25 minutes)
- Minute 0-5:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until translucent.
- Minute 5-10:
- Add carrots, celery, red bell pepper, and zucchini; cook for 5 minutes.
- Minute 10-15:
- Pour in vegetable broth and bring to a boil.
- Minute 15-25:
- Add egg noodles, salt, black pepper, soy sauce, thyme, and red pepper flakes.
- Reduce heat and simmer for 10-12 minutes until noodles are tender.
- Finishing Touches and Resting (5 minutes)
- Minute 25-30:
- Stir in fresh parsley and adjust seasoning if necessary.
- Remove from heat and let the soup rest for 5 minutes before serving.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic, sauté until translucent.
Add carrots, celery, red bell pepper, and zucchini; cook for 5 minutes.
Pour in vegetable broth and bring to a boil.
Add egg noodles, salt, black pepper, soy sauce, thyme, and red pepper flakes.
Reduce heat and simmer for 10-12 minutes until noodles are tender.
Stir in fresh parsley and adjust seasoning if necessary.
Remove from heat and let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Pair with a warm, crusty piece of bread for dipping and soaking up the flavorful broth.
- Side Salad: Serve with a fresh green salad topped with a light vinaigrette for a balanced and nutritious meal.
- Spring Rolls: Complement the soup with crispy vegetable spring rolls to add a crunchy texture to your meal.
- Steamed Rice: Offer a side of steamed rice to make the meal more filling and absorb the delicious broth.
- Tofu Skewers: Add protein by serving with tofu skewers marinated in soy sauce and grilled to perfection.
Storage
To store vegetable noodle soup, allow it to cool completely.
Then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 2 months.
Freezing
To freeze Vegetable Noodle Soup, cool it completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months.
Thaw before reheating.
Reheating
To reheat Vegetable Noodle Soup, use a pot on medium heat.
Stir occasionally until warmed.
Alternatively, microwave on medium power, covered.
Stir halfway to guarantee even heating.
Final Thoughts
Vegetable Noodle Soup is a versatile and comforting dish that can be easily customized to suit your taste preferences.
With its simple preparation steps and short cooking time, it makes for a quick and hearty meal.
Feel free to experiment with different vegetables or add your favorite protein to enhance the nutritional value.
Adjusting the seasoning and spices allows you to tailor the soup to your desired flavor profile.
Whether enjoyed as a light lunch or a warming dinner, Vegetable Noodle Soup is sure to satisfy your cravings.
Frequently Asked Questions
Can I Use Gluten-Free Noodles for This Soup?
You can definitely use gluten-free noodles in this soup. Substitute 150 grams of egg noodles with gluten-free ones, ensuring they cook according to package instructions. This maintains flavor integrity while accommodating dietary needs seamlessly. Adjust seasoning to taste.
What Can I Substitute for Vegetable Broth?
You can substitute vegetable broth with 8 cups of water plus 2 tablespoons soy sauce for umami. Alternatively, use 2 cups tomato juice mixed with 6 cups water for a richer flavor. Adjust seasonings to taste preference.
How Can I Make the Soup Spicier?
To make the soup spicier, increase crushed red pepper flakes to 1 teaspoon. Add 1 tablespoon of chili paste or a diced jalapeño. Taste and adjust heat level as desired, ensuring a balance with other flavors.
Is This Soup Suitable for a Vegan Diet?
Yes, it’s suitable for a vegan diet if you replace egg noodles with vegan-friendly options and guarantee the vegetable broth is vegan. You can enhance flavors using more soy sauce or additional herbs for depth.
Can I Prepare the Soup in a Slow Cooker?
Yes, you can use a slow cooker. Sauté onions and garlic first. Add all ingredients except noodles and parsley to the cooker. Cook on low for 6 hours. Add noodles 30 minutes before serving, then stir in parsley.
Vegetable Noodle Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 sharp knife
- 1 Cutting board
- 1 vegetable peeler
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 carrots peeled and sliced
- 2 stalks celery sliced
- 1 red bell pepper diced
- 1 zucchini sliced
- 8 cups vegetable broth
- 150 grams egg noodles
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until translucent.
- Add carrots, celery, red bell pepper, and zucchini; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add egg noodles, salt, black pepper, soy sauce, thyme, and red pepper flakes.
- Reduce heat and simmer for 10-12 minutes until noodles are tender.
- Stir in fresh parsley and adjust seasoning if necessary.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
