10 Minute Vegetable Noodle Soup
This is the perfect quick lunch/dinner. Whip up this vegetable noodle soup in under 10 minutes. Super healthy and low in calories.
Servings: 4
Calories: 330kcal
Cost: £1.01
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)
Instructions
- 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
Calories: 330kcal | Carbohydrates: 53g | Protein: 8g | Fat: 9g