10 Minute Vegetable Noodle Soup
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This vegetable noodle soup has everything you could want in a soup and the huge bonus that comes with this recipe, is that you get it all in under 10 minutes.
Why this soup is great
With this 10 minute vegetable noodle soup, I wanted to create a really quick lunch/dinner recipe that although it takes so little time to prep, you still get a lot of flavour and comfort. It’s ideal for a cheap weeknight dinner or a speedy lunch working from home. We get nutrients and fibre from the array of veggies we use as well as:
- Delicious rice noodles (our favourite carb), infused in the aromatics.
- Minimal mess – this vegetarian noodle soup is all made in one pot.
- An umami packed dish, thanks to the two soy sauces and mushrooms that we use.
- It also happens to be a vegan noodle soup, which happened by accident, but I’m super pleased that anyone can make this!
Other noodle recipes for you to try after this one … Chili Oil Ramen Noodles, Peanut Noodles with Roasted Veg and Slow Cooker Vegetable Thai Ramen
Ingredients
Rice noodles
I love how quickly rice noodles cook, making it an amazing ingredient for this quick vegetarian noodle soup. They absorb the aromatics of the soup really well and they’re also a ‘lighter’ noodle choice, making this dish still light and refreshing to have at lunch time.
Pak choi
Whenever I think of a ‘soup with noodles’, the first vegetable that springs to mind is pak choi. It’s vibrant, delicious and cooks perfectly in broth.
Chestnut Mushrooms
I find that chestnut mushrooms have slightly more flavour than your average white/button mushroom. They also have more nutrients. If you can only find standard mushrooms though, they will still be delicious.
Garlic & Shallot
The quick aromatics to our vegetable noodle soup. As this recipe is a single serve recipe, shallots work amazingly, as we can use one whole one, whereas we’d only use ½ of a standard onion, leaving room for accidental waste.
Soy sauce & Sweet Soy Sauce
The umami backbone of flavour to this noodle soup. I use a combo of regular (dark) soy sauce and sweet soy sauce to add a hint of sweetness and richness to the soup. If you can’t find sweet soy sauce, use 2 tbsp regular soy sauce and half a tbsp of honey.
Vegetable broth/stock
I use a standard knorr stock cube to make this broth, as I don’t think you need to buy super high quality stock as we are adding in a lot of the flavour ourselves. Having said that though, if you have high quality stock, it’ll only add to the flavour of this recipe.
See the recipe card for full information on all ingredients and quantities.
How to make this vegetable noodle soup
- Start by chopping the mushrooms into slices on a chopping board (Image 1).
2. Then cut the spring onions into thin slices (Image 2).
3. Then using a peeler, cut the carrot into thin slices/spirals (Image 3).
4. And slice the pak choi into quarters (Image 4).
5. Then add the rapeseed oil, mushrooms and shallot to a medium saucepan. Then add the carrot and fry on a high heat for around 3 minutes, stirring occasionally. Add some chilli flakes, if you want a little kick (Image 5).
6. Next, add the minced garlic, sweet soy sauce, soy sauce and vegetable stock (Image 6).
7. Now add the pak choi and noodles. Stir to submerge the rice noodles and pop on a lid. Reduce the heat to low/medium and simmer for 5 minutes, or until the noodles have cooked (Image 7).
8. Season with salt if necessary and top with thinly sliced spring onion. Enjoy! (Image 8).
Tips to make this recipe the best
Use a high heat initially: We want to scorch the mushrooms, carrot and shallots to get more flavour. Any brown bits that form on the pan will add richness and flavour to the soup.
Season after frying for a couple of minutes: If we season the veggies before they start to fry, the salt will draw out the moisture of the veg, causing them to steam rather than fry. Once we get some colour, then it’s time to add salt.
Prep the ingredients before you start cooking: As this vegetarian rice noodle soup recipe comes together so quickly, and as we are using a high heat in step 1, it’s a good idea to get everything ready around you so that you can keep an eye on your mushrooms/carrot and shallots whilst they fry.
Here are some other delicious soups for you to try ; Gyoza Soup (Japanese Dumpling Soup), Pea and Mint Soup and Creamy Satay Soup
Recipe FAQs
Most noodles work well in broth based soups, as their cook time is limited. I love the rice noodles for this vegetable noodle soup as they’re light and lower in calories, which makes this ideal for a quick lunch.
The type of noodle/pasta that works best for soup will depend on the flavour of each soup. This is an asian noodle soup, so rice or egg noodles are the best to compliment the flavours.
Yes you can! They’ll take a minute or two longer to cook, so make sure that you taste test them to ensure they’re cooked. They’ll be slightly higher in calories, but as this veggie noodle soup is already super low cal, it’ll still be fairly light.
Yes! It’s actually better to cook them within the broth as the seasoning and aromatics infuse into the noodles, making the dish far more flavourful.
Some Asian inspired recipes for you to try … Chicken Katsu Curry, Tuna with Crispy Rice and Miso Cod with Veggie Noodles
Storage
Can I prep this recipe ahead of time?
If you wanted to save even more time when cooking, you could slice and prep your veggies the morning of the day you’re going to cook the recipe, then the recipe would be even speedier.
Can I freeze this recipe?
I wouldn’t freeze this recipe, as the rice noodles might not thaw and defrost very well.
Can I refrigerate this recipe?
You could definitely multiply the portions of this recipe (just increase the servings in the recipe card) and refrigerate a few portions for meal prep throughout the week. Reheat in the microwave or over the hob for 2 minutes and top with spring onion.
Explore More Recipes
If you tried this 10 Minute Vegetable Noodle Soup recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
10 Minute Vegetable Noodle Soup
Ingredients
- 70 g handful of chestnut mushrooms, thinly sliced (£0.95) £0.95)
- ½ carrot, spiralised (£0.29)
- 1 shallot, thinly sliced (£0.75/4)=(£0.19)
- 1-2 cloves garlic, minced (£0.69/3)=(£0.23)
- 50 g rice noodles, 1 nest (£0.99)
- 1 bulb pak choi, quartered lengthways (£1.00)
- 1 spring onion, thinly sliced (£0.40)
Cupboard Essentials
- ½ tbsp rapeseed oil
- ½ tbsp sweet soy sauce
- 1 tbsp soy sauce
- 500 ml vegetable stock
- ½ tbsp rice vinegar
- ½ tsp ground ginger (optional)
- chili flakes (optional)
Method
- To a medium sized saucepan, add the rapeseed oil, mushrooms, shallot and carrot. Fry on a high heat for around 3 minutes, stirring occasionally. Add chilli flakes, if you want a little kick.
- Next, add all of the remaining ingredients, including the minced garlic, rice noodles, sweet soy sauce, soy sauce, vegetable stock and pak choi.
- Stir to submerge the rice noodles and pop on a lid. Reduce the heat to low/medium and simmer for 5 minutes, or until the noodles have cooked.
- Season with salt if necessary and top with thinly sliced spring onion. Enjoy!
Notes
- Use high heat initially while frying the mushrooms, carrot, and shallots for enhanced flavor and richness. Browned bits on the pan contribute to the soup's taste.
- Avoid seasoning the vegetables before frying as it can cause steaming instead of frying. Add salt once the veggies have developed some color.
- Prep ingredients beforehand: Since the soup comes together quickly and requires high heat in the first step, have all the ingredients ready to maintain focus while frying the mushrooms, carrot, and shallots.
Nutrition
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