Chinese Veg Noodles Soup Recipe Easy and Delicious Guide

There’s something incredibly comforting about a warm bowl of Chinese veg noodles soup, especially on a chilly day or when you crave a light yet satisfying meal. This recipe blends the vibrant crunch of fresh vegetables with silky noodles swimming in a flavorful broth that’s both nourishing and delicious.

Asian-inspired soups like this are perfect for any occasion, whether as a quick lunch or a wholesome dinner. Plus, it’s entirely vegetarian, making it a versatile choice for many diets without compromising on taste or texture.

Not only does this soup come together quickly, but it also allows you to customize the veggies and seasonings to suit your palate. Whether you’re a seasoned cook or a newbie in the kitchen, this Chinese veg noodles soup recipe is approachable, healthy, and utterly delightful.

Let’s dive into why this soup is a must-try for your next meal!

Why You’ll Love This Recipe

This Chinese veg noodles soup is a perfect harmony of flavors and textures, combining fresh, crunchy vegetables with soft, slurpy noodles and a savory broth. It’s light yet filling, making it ideal for those looking for a healthy meal without feeling heavy afterward.

The recipe is incredibly versatile, allowing you to swap in your favorite vegetables or adjust spices to your liking. It’s also great for meal prep and can be made in under 30 minutes, ideal for busy weeknights.

Plus, it’s packed with nutrients and fiber, making it a wholesome choice for vegetarians and vegans alike.

Finally, the comforting warmth and fragrant broth make it a dish that truly soothes and satisfies, perfect for any season.

Ingredients

• 150g Chinese egg noodles or any thin wheat noodles
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 small onion, finely sliced
• 1 carrot, julienned
• 1 cup shredded cabbage
• 1 cup baby corn, halved
• 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
• 1 red bell pepper, thinly sliced
• 4 cups vegetable broth
• 2 tablespoons soy sauce (adjust to taste)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and white pepper, to taste
• 2 spring onions, chopped for garnish
• Fresh coriander leaves, optional for garnish

Equipment

• Large soup pot or deep skillet
• Medium saucepan for noodles (if separate cooking)
• Knife and cutting board
• Wooden spoon or spatula
• Measuring spoons and cups
• Strainer or colander
• Serving bowls

Instructions

1. Prepare the noodles: Bring a medium pot of water to boil. Add the Chinese egg noodles and cook according to package instructions until al dente, typically 3-4 minutes. Drain and rinse under cold water to stop cooking. Set aside.
2. Sauté aromatics: Heat the vegetable oil in a large soup pot over medium heat. Add the minced garlic, grated ginger, and sliced onion. Stir-fry for 2-3 minutes until fragrant and the onions are translucent.
3. Add vegetables: Toss in the carrots, cabbage, baby corn, mushrooms, and red bell pepper. Stir-fry for 4-5 minutes until the vegetables have softened slightly but still retain their crunch.
4. Pour in broth and seasonings: Add the vegetable broth to the pot along with soy sauce, rice vinegar, and a pinch of salt and white pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes to allow flavors to meld.
5. Combine noodles and finish soup: Add the cooked noodles to the broth. Drizzle in the sesame oil and gently stir to combine. Taste and adjust seasoning if needed.
6. Serve: Ladle the hot soup into bowls and garnish with chopped spring onions and fresh coriander leaves if using. Serve immediately for the best texture and flavor.

Tips & Variations

“For an extra protein boost, add tofu cubes or cooked edamame beans. You can also experiment with different vegetables like bok choy, snap peas, or zucchini depending on the season and availability.”

Feel free to swap the egg noodles for rice noodles if you prefer a gluten-free option. For a spicier kick, add a dash of chili oil or fresh chopped chilies while cooking.

To deepen the broth’s flavor, try adding a splash of mushroom soy sauce or a piece of star anise during simmering.

If you want a heartier soup, toss in some cooked shredded chicken or shrimp, turning this into a fantastic non-veg meal. Leftovers keep well in the fridge for up to two days but avoid adding noodles until reheating to keep them from getting mushy.

Nutrition Facts

*Sodium content may vary depending on the brand of soy sauce and broth used.

Serving Suggestions

This Chinese veg noodles soup pairs beautifully with light sides such as steamed dumplings or spring rolls for a more complete meal. You could also serve it alongside a crisp Asian-style cucumber salad or a simple bowl of jasmine rice to round out the dining experience.

For a cozy, casual dinner, enjoy it with a cup of green tea or jasmine tea, which complements the soup’s delicate flavors. If you’re hosting a larger meal, this soup makes a great starter to your Asian-inspired menu.

Conclusion

This Chinese veg noodles soup recipe is a fantastic way to enjoy a quick, nutritious, and delicious meal that’s packed with fresh vegetables and comforting flavors. Its ease of preparation and flexibility make it a great addition to your weekly dinner rotation, whether you’re cooking for yourself, family, or guests.

With simple ingredients and straightforward steps, you’ll have a bowl of warming, flavorful soup that satisfies your taste buds and nourishes your body. Don’t hesitate to experiment with different veggies or spices to make this recipe truly your own.

For more delightful recipes, check out Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, or the zesty Pickled Cherry Pepper Recipe to expand your culinary repertoire.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chinese Veg Noodles Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A light and flavorful vegetable noodle soup inspired by Chinese cuisine. Perfect for a comforting meal with fresh veggies and noodles in a savory broth.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“100g egg noodles”, “1 tablespoon vegetable oil”, “2 cloves garlic, minced”, “1 teaspoon ginger, minced”, “1 medium carrot, julienned”, “1 cup napa cabbage, shredded”, “1/2 cup bell pepper, sliced”, “1/2 cup mushrooms, sliced”, “4 cups vegetable broth”, “2 tablespoons soy sauce”, “1 teaspoon sesame oil”, “2 green onions, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook egg noodles according to package instructions, drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat vegetable oil in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger, saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add carrots, bell pepper, mushrooms, and cabbage; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in soy sauce and sesame oil.”}, {“@type”: “HowToStep”, “text”: “Add cooked noodles to the soup and heat through.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with chopped green onions.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “6 g”, “fatContent”: “4 g”, “carbohydrateContent”: “30 g”}}