Oriental Vegetable Noodle Soup

    30 min

    A variation of the Oriental Vegetable Soup and inspired by my mum and grandma. It is very quick to make and is very tasty.


    Leicestershire, England, UK
    15 people made this

    Serves: 2 

    • 5 leaves from a Chinese leaf lettuce
    • 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
    • 1tbsp soy sauce
    • 1tbsp sesame oil

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

    1. Pour some water in a pan 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 in a dish.
    2. Pour 700ml of water in a pan to boil. Slice the ginger into thin matchsticks. When the water has boiled, place the chicken stock cube in the pan and add the ginger. Leave until the stock cube has dissolved.
    3. Cut the carrot in half and slice thinly. Add to the pan and bring to the boil. Simmer for 5 minutes. Meanwhile, slice the Chinese leaf lettuce and spring onion.
    4. Add the Chinese leaf lettuce and simmer for 3 minutes. Then place the spring onion in the pan. Pour in the soy sauce and sesame oil. Bring back to the boil then turn the hob off. Pour the vegetable soup into the dish over the noodles.

    Other ideas

    Other oriental ingredients cant be added suck as pak choi or tofu.

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    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