Vegetable Noodles Soup, a culinary masterpiece, invites you to a world where wholesome ingredients unite to create a symphony of flavours. Bursting with vibrant veggies, slurp-worthy noodles, and a broth that tells tales of culinary finesse, this dish celebrates simplicity and taste.
Why You Will Love This Recipe
This Vegetable Noodles Soup isn’t just a meal; it’s a journey through a garden of flavours. Picture a broth infused with the essence of onions, carrots, mushrooms, and more, generously embracing tender noodles. The result? A bowl that warms your body and enchants your taste buds with every spoonful.
Cooking Tips
Achieve soup perfection by ensuring your veggies are blanched to retain their crunch. The key is adding the cornflour slurry gradually – it thickens the broth beautifully. Garnish with spring onions and fried garlic for an extra aroma and taste.
Vegetable Noodles Soup
Cultural Context
While Vegetable Noodles Soup isn’t tied to a specific culture, its versatility has made it a global favourite. Perfect for chilly evenings or as a quick, nutritious meal, it’s a go-to across diverse culinary landscapes.
Serving and Storing Suggestions
Serve hot over-boiled noodles, generously topped with chopped spring onions and fried garlic. Pair it with crispy spring rolls or steamed dumplings for a twist. Leftovers? Store in an airtight container in the fridge for a delightful next-day lunch.
Other Similar Recipes
If you relish this soup, explore the world of Asian-inspired delights like Hot and Sour Soup or Tom Yum Noodles for a varied culinary experience.
Nutrient Benefits
Loaded with various vegetables, this soup brings a spectrum of nutrients – vitamins from the veggies, protein from the mushrooms, and the comfort of carbohydrates from the noodles.
Vegetable Noodles Soup
Ingredients
- 2 cups Water
- 1 Onion (diced)
- 2 Carrot (diced)
- 1 tbsp Celery (chopped) chopped
- 2 tbsp Leeks (chopped)
- 1 Bay leaf
- 6 to 8 Black pepper - 6 to 8
- 5 to 6 Cabbage leaves
- 3 to 4 Baby corn
- 3 to 4 Pokchoy
- 6 to 8 Cauliflower
- 8 to 10 Mushroom
- 1 tsp Light soy sauce
- Salt (to taste)
- 1/2 tsp White pepper powder
- Sugar (a pinch)
- 2 tsp Cornflour slurry
- 3 tbsp Boiled noodles
- 3 tsp Spring onion (chopped)
- 2 tsp Garlic (chopped)
Instructions
- Begin by preparing the vegetable stock. Boil water in a pan.
- Add diced onion, carrot, chopped leeks, and celery to the boiling water.
- Introduce bay leaf and black pepper, allowing the flavours to meld in a hearty boil.
- Drop in blanched carrot, Chinese cabbage, baby corn, bok choy, cauliflower, mushroom, and light soy sauce.
- Season with salt, white pepper powder, and a hint of sugar. Thick the soup with a cornflour paste, stirring until it boils.
- Garnish your creation with chopped spring onions and fried garlic.
- In a serving bowl, place boiled noodles and pour the steaming soup over them.
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Frequently Asked Questions (FAQ):
Can I make this soup in advance?
Yes, you can prepare the broth in advance and store it separately. When ready to serve, reheat the broth and pour it over freshly boiled noodles for the best taste.
Can I customize the vegetables in this soup?
Absolutely! Feel free to experiment with your favourite veggies or adapt based on seasonal availability. Broccoli, bell peppers, or snap peas can be delightful additions.
What can I pair with Vegetable Noodles Soup for a complete meal?
Pair this soup with a side of vegetable spring rolls or a light green salad for a satisfying meal. These combinations offer a balance of textures and flavours.
How can I adjust the spice level in the soup?
Adjust the black and white pepper powder amount to control the spice level. Start with a smaller quantity and add more according to your preference.
Can I use store-bought noodles instead of boiling them myself?
Certainly! Opt for your favourite store-bought noodles to save time. Ensure they are cooked according to package instructions before adding them to the soup.
