Description
A comforting and flavorful vegetable noodle soup that is easy to prepare and perfect for a cozy meal.
Ingredients
Scale
- 4 cups vegetable broth or chicken broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 2 carrots, sliced
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce or tamari (for gluten-free)
- Salt and pepper, to taste
- 5 ounces rice noodles
- 2 green onions, chopped (for garnish)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and grated ginger to the onions, stirring frequently for about 1-2 minutes until fragrant.
- Add the sliced carrots, bell pepper, and mushrooms to the pot, cooking for another 5 minutes until the vegetables start to soften.
- Sprinkle in the turmeric powder, and stir to coat the vegetables evenly, then pour in the vegetable or chicken broth.
- Increase the heat to bring the broth to a slight boil. Reduce the heat to medium-low, then add the soy sauce or tamari, and season with salt and pepper to taste.
- Let the broth simmer gently for about 15 minutes to allow the flavors to meld together.
- In a separate pot, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process.
- Once the broth has simmered, taste again for seasoning, adjusting as necessary. If needed, add a bit more soy sauce.
- To serve, place a portion of the rice noodles into bowls and ladle the hot broth with vegetables over the noodles.
- Garnish with chopped green onions and fresh cilantro. Serve with lime wedges on the side for an added zing.
Notes
- This soup can be customized with any vegetables you have on hand.
- For a spicier version, add chili flakes or fresh chili.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg