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–+ servings
Speedy Asian Vegetable Noodle Soup – vegetarian recipe
Stav Kogan

Speedy Asian Vegetable Noodle Soup

A delicious, satisfying, and healthy dinner on the table in under 20 minutes. This savory and spicy noodle soup uses frozen stir-fry vegetables to cut prep time to virtually zero without sacrificing flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 ml / 0.5 fl oz) canola oil
  • 2 teaspoons (10 g / 0.35 oz) minced garlic
  • 2 teaspoons (10 g / 0.35 oz) minced ginger, fresh or bottled
  • 1 16-ounce / 450 g (15.9 oz) package frozen Asian stir-fry vegetables, thawed
  • 2 cups (480 ml) vegetable broth
  • 2 cups (480 ml) water
  • 2 tablespoons (30 ml / 1 fl oz) tamari or soy sauce
  • 2 tablespoons (30 ml / 1 fl oz) rice vinegar
  • ½ teaspoon (2.5 ml / 0.1 fl oz) chili paste, such as sambal oelek, or to taste
  • 4 ounces (115 g / 4.1 oz) thin Asian noodles, such as ramen or udon, or linguine
  • 2 tablespoons (15 g / 0.53 oz) chopped scallions, plus more for garnish
  • 1 tablespoon (15 ml / 0.5 fl oz) toasted sesame oil
  • & Variations
  • Swap the frozen mix for 4 cups (960 ml) of fresh, chopped vegetables like bok choy, carrots, celery, snow peas, or bell peppers. Add heartier veggies like carrots first to give them more time to cook.
  • Boost the protein by adding a block of cubed firm or extra-firm tofu along with the vegetables in the first step. Pan-fry it first for a crispier texture.
  • For the best texture, cook the noodles separately according to package directions and add them to individual bowls before ladling the hot soup over top. This prevents them from getting mushy in leftovers.
  • Elevate your soup with garnishes! Try a sprinkle of toasted sesame seeds, a fresh lime wedge for brightness, or a drizzle of sriracha for extra heat.

Method
 

  1. Heat the canola oil in a large saucepan or Dutch oven over medium heat.
  2. Add the minced garlic, ginger, and thawed stir-fry vegetables.
  3. Cook, stirring occasionally, for about 2-3 minutes until the aromatics are fragrant.
  4. Pour in the vegetable broth, water, tamari, and rice vinegar.
  5. Stir in the chili paste. Increase the heat to high and bring the soup to a rolling boil.
  6. Add the noodles to the boiling soup.
  7. Reduce the heat to medium and simmer, stirring occasionally to prevent sticking, until the noodles and vegetables are tender, about 8-10 minutes or according to package directions.
  8. Remove the pot from the heat and stir in the chopped scallions and toasted sesame oil. Give it a final taste and adjust the seasonings if needed—a little more tamari for saltiness or chili paste for heat.
  9. Serve immediately, garnished with extra scallions if desired.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15g

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