Vegetable & vermicelli noodle soup
A light, clear broth with mushrooms and rice noodles
A clear, gingery broth with mushrooms, Chinese cabbage and fine rice noodles, seasoned with soy sauce and a little cider vinegar. It's light and quick, and good when you want something warming but not heavy. Serve it in warmed bowls.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Put 1.3 litres clear vegetable stock, 1 garlic clove, 1 in fresh ginger, 2 tbsp soy sauce and 1 tbsp cider vinegar in a saucepan and bring to the boil.
Step 2: Simmer for 10 minutes.
10 minStep 3: Add 2 ⅝ oz button mushrooms, 2 spring onions and ½ tsp salt and simmer for 5 minutes, stirring occasionally.
5 minStep 4: Add 1 ⅜ oz rice vermicelli or fine noodles and 6 oz Chinese cabbage and simmer for 3–4 minutes, until the noodles are just tender.
4 minStep 5: Stir in 2 tbsp fresh coriander leaves and simmer for 1 minute. Serve in warmed soup bowls.
1 min
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 3 g
- Carbs
- 11 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable & vermicelli noodle soup take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of clear vegetable stock?
- Chicken stock, same amount (not vegetarian).
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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