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–+ servings
Vegetable Noodle Soup

Deliciously Cozy Vegetable Noodle Soup in Just 20 Minutes

Warm and revitalizing Vegetable Noodle Soup that comes together in just 20 minutes—perfect for comforting weeknights.
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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 Base
  • 1 medium Onion Adds sweetness and depth; choose a yellow onion for the best flavor.
  • 6 cloves Garlic Provides aromatic flavor; fresh garlic is essential for optimal taste.
  • 1 liter Vegetable Stock Acts as the flavorful base; opt for low-sodium if preferred.
  • 2 tablespoons Soy Sauce Contributes umami flavor; use tamari for a gluten-free version.
  • 1-2 cups Water Adjusts broth strength; use according to your personal preference.
For the Vegetables
  • 3 medium Carrots Adds sweetness and a nice texture; can be substituted with parsnips for variety.
  • 2 medium Zucchini Provides moisture and interesting texture; any summer squash works well as an alternative.
  • 3 heads Baby Bok Choy Introduces a mild peppery taste; replace with spinach or kale if necessary.
For the Noodles
  • 200 g Rice Vermicelli Noodles Offers heartiness to the soup; swap with another noodle type if desired.
For Cooking
  • 1 tablespoon Olive Oil Ideal for sautéing; any neutral oil can substitute.
  • Salt and Pepper Essential for seasoning; adjust to taste.
For Garnishing
  • Fresh Chopped Parsley Brightens the dish with freshness; green onions work as a substitute.
  • Cracked Black Pepper and Sriracha/Chili For adding heat and enhancing flavors; adjust according to your taste preferences.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Begin your cooking adventure by chopping the onion, carrots, bok choy, and zucchini into uniform cubes, ensuring even cooking. Dice the garlic cloves finely, releasing their aromatic essence. Set your prepared vegetables aside, ready to be transformed into a delicious Vegetable Noodle Soup.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Stir in the diced garlic, cooking for an additional minute until it turns golden—not browned—keeping those vibrant flavors intact.
  3. Next, introduce the chopped carrots and zucchini to the pot. Sauté these hard vegetables for 5 minutes, allowing them to soften slightly while absorbing the aromatic goodness.
  4. Pour in 1 liter of vegetable stock along with 2 tablespoons of soy sauce. Season the mixture with salt and pepper to taste. Then, add 1 to 2 cups of water, adjusting to your desired broth strength. Bring this mixture to a gentle simmer.
  5. Cover the pot and let the soup simmer for 10-15 minutes, allowing the vegetables to become tender and soak up the broth's flavors.
  6. Stir in the baby bok choy and rice vermicelli noodles, cooking for an additional 1-2 minutes. Keep an eye on the noodles, as they will soften quickly.
  7. Ladle the warm Vegetable Noodle Soup into bowls, garnishing each serving with fresh chopped parsley, cracked black pepper, and a drizzle of Sriracha or chili.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 900IUVitamin C: 40mgCalcium: 60mgIron: 2mg

Notes

Ensure all your vegetables are chopped into uniform sizes for even cooking. Leftovers can be stored for up to 3 days in an airtight container. For the best flavor when reheating, add a splash of water to rehydrate the noodles. You can add protein like tofu or chickpeas to amp up the nutrition.

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