Vegetable Noodle Soup
A community recipe by VishinkaNot tested or verified by Nigella.com
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Place noodles in a heatproof bowl and cover with boiling water. Soak noodles until soft, then drain. Pour stock into a saucepan. Add sugar, ginger, soy sauce, paprika, pepper. When the broth is boiling, add frozen vegetables. Reduce the heat, cover and cook for 10-15 minutes until the vegetables are done. When vegetables are cooked, add drained noodles. Sprinkle with mint and serve!
Place noodles in a heatproof bowl and cover with boiling water. Soak noodles until soft, then drain. Pour stock into a saucepan. Add sugar, ginger, soy sauce, paprika, pepper. When the broth is boiling, add frozen vegetables. Reduce the heat, cover and cook for 10-15 minutes until the vegetables are done. When vegetables are cooked, add drained noodles. Sprinkle with mint and serve!
Introduction
A comforting and relaxing soup with Asian flavors. I was inspired by Nigella's recipe, here is my version of it.
A comforting and relaxing soup with Asian flavors. I was inspired by Nigella's recipe, here is my version of it.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
Metric
U.S.
- ½ packet soba noodles (or rice noodles)
- approx. 1 litre stock (chicken or vegetable - I use chicken)
- 1 teaspoon brown sugar
- 1 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 200 grams green beans (I use frozen ones)
- 100 grams peas (I use frozen ones)
- mint
- ½ packet soba noodles (or rice noodles)
- 1⅘ pints stock (chicken or vegetable - I use chicken)
- 1 teaspoon brown sugar
- 1 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 7 ounces green beans (I use frozen ones)
- 3½ ounces peas (I use frozen ones)
- mint
Method
Vegetable Noodle Soup is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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