Asian Veggie Noodle Soup

    30 minutes

    An easy vegetable soup for two. Use a vegetable stock cube to make it vegetarian and you can also add other ingredients like tofu, bok choy or even chilli.

    Be the first to make this!

    Serves: 2 

    • 5 leaves from a Chinese cabbage
    • 1 carrot
    • 1 spring onion
    • 4 slices fresh ginger
    • 700ml water for soup + water for noodles to cook in
    • 2 blocks of egg noodles
    • 1 chicken or vegetable stock cube
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Pour some water in a pot to boil. When it has boiled, add the noodles and simmer. When the noodles have softened stir them with a fork for 5 minutes. Drain the water out of the pan and put the noodles into a large bowl.
    2. Pour 700ml of water in a pot to boil. Slice the ginger into thin matchsticks. When the water has boiled, place the chicken stock cube in the pot and add the ginger. Leave until the stock cube has dissolved.
    3. Cut the carrot in half and slice thinly. Add to the pot and bring to the boil. Simmer for 5 minutes. Meanwhile, slice the Chinese cabbage and spring onion.
    4. Add the Chinese cabbage and simmer for 3 minutes. Then place the spring onion in the pot. Pour in the soy sauce and sesame oil. Bring back to the boil then turn the hotplate off. Pour the vegetable soup into the dish over the noodles. Serve in two bowls.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    It is a kind of soup which is orobably the first thing that comes to your mind when thinking about chineese soups. Very tasty, it works well with any other keftover ingredents (mushroom, mange tout, chilli). Instead of boiling it, I stir-fried all hard parts for 2-3 minutes, after which I added boiling water and soft ones.  -  14 Aug 2017  (Review from Allrecipes UK & Ireland)