Vegetable Egg Noodle Soup

Name: Vegetable Egg Noodle Soup
Total time: 30 min
Yield: 1 serving
Ingredients: 1 bundle of egg noodles; Assorted vegetables (carrots, bell peppers, snow peas, mushrooms); 1 spring onion, thinly sliced; Soy sauce, sesame oil, ginger, garlic, vegetable broth, salt, pepper

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30 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 bundle of egg noodles
Assorted vegetables (carrots, bell peppers, snow peas, mushrooms)
1 spring onion, thinly sliced
Soy sauce, sesame oil, ginger, garlic, vegetable broth, salt, pepper

Ingredient substitutions

Egg noodles Wheat ramen noodles, cooked separately, for a similar chewy texture.
Snow peas Thinly sliced green beans for a similar crisp-tender bite.
Vegetable broth Mild chicken broth for a savory broth base.
Sesame oil A small drizzle of neutral oil for a milder finish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein12 g

Carbohydrates55 g

Fat9 g

Fiber 5 g · Sugar 7 g · Sodium 1050 mg

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A comforting and flavorful egg noodle soup loaded with vegetables and aromatic spices, perfect for a cozy meal.

Soup

Steps

In a pot, bring vegetable broth to a simmer.
Add in chopped vegetables, ginger, garlic, and a splash of soy sauce.
Cook until vegetables are tender.
In a separate pot, cook egg noodles according to package instructions.
Drain noodles and divide into bowls.
Ladle the vegetable broth and vegetables over the noodles.
Garnish with sliced spring onions, a drizzle of sesame oil, salt, and pepper.
Serve hot and enjoy!

Tips for Vegetable Egg Noodle Soup

Keep the noodles separate from the broth until serving to help them stay springy rather than soaking up too much liquid.
The vegetables should look bright and feel tender with a little bite; cooking them until dull and limp can make the soup feel heavy.
Have bowls ready before assembling, since noodles continue absorbing broth as the soup sits.

Drink pairing

A crisp, dry Riesling
Its bright acidity and light body complement the savory broth, vegetables, and ginger without overpowering the soup.

0% option: Chilled green tea

Storage

Refrigerate broth and vegetables separately from noodles within 2 hours; keep for 3–4 days. Reheat the broth until steaming hot, then add noodles just before serving.