Quick and easy vegetable noodle soup

    30 min

    This is a really tasty, warming and substantial soup which works well as an alternative to chicken noodle soup. It's suitable for vegetarians and vegans. Can be halved or doubled to make as much as you need, and quantities can be tweaked without much detriment to the flavour. You can get eggless noodles in most Asian specialty supermarkets.


    County Antrim, Northern Ireland, UK
    5 people made this

    Serves: 6 

    • 1 tablespoon sunflower or vegetable oil
    • 1 leek
    • 2 cloves garlic, crushed
    • 1 (325g) bag mixed stir fry vegetables
    • 1L water, boiled
    • 1 teaspoon salt, to taste
    • 2 to 3 tablespoons dark soy sauce
    • 2 vegetable stock cubes
    • 300g uncooked noodles (or 400g cooked)

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

    1. Add oil to pot on medium heat. Remove any dark woody parts from the leek and slice lengthways before chopping into 1cm chunks. Add leek and crushed garlic to the hot oil, and cook until soft, about 3 to 4 minutes.
    2. If using premixed vegetables, remove the larger leafy greens before continuing and slice into ribbons. Extract the carrots and dice (you can skip this part if you prefer). Add vegetables and cook for a further 3 to 4 minutes or until soft.
    3. Add the water, salt, soy sauce and stock cubes (don't bother dissolving them first, just plonk them in). Bring to the boil, stirring occasionally. If using uncooked noodles, add them now.
    4. Reduce heat and simmer for 10 minutes. If using cooked noodles, add them in the last 1 to 2 minutes of simmering to reheat.
    5. To make the soup more spoon-friendly, you can take a long knife and slice across the pot a few times to cut the noodles (or just eat them first with a fork!). Serve and enjoy!


    Instead of the premixed bag of vegetables, you could use: 1 handful of chinese leaf, cut into ribbons 1 handful of pak choi 1 carrot, finely diced 150g bamboo shoots

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