Lo Mein Soup
Prepare to elevate your soup game with this enticing Lo Mein Soup recipe—a flavor-packed fusion of comforting broth and the signature chewiness of lo mein noodles. This quick and easy dish comes together in just 35 minutes, making it perfect for busy weeknights or cozy dinners. Sautéed garlic, ginger, and a medley of vibrant vegetables like carrots, red bell peppers, and shiitake mushrooms bring bold, aromatic flavors to every spoonful. Baby bok choy adds a fresh, tender crunch, while a savory blend of soy sauce, hoisin, and rice vinegar infuses the broth with irresistible depth. Toss your noodles in sesame oil for a silky finish, and garnish with fresh cilantro, green onions, and a dash of red pepper flakes for a perfectly balanced bowl of goodness. Ideal as a light main course or a crowd-pleasing appetizer, this Lo Mein Soup is a delightful twist on traditional noodle soups. Experience comfort food redefined!
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Recipe Information
Ingredients
- 8 ounces lo mein noodles
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 4 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 cup carrots, julienned
- 1 medium red bell pepper, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 2 cups baby bok choy, chopped
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 stalks green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Cook the lo mein noodles according to the package instructions. Drain and toss with sesame oil to prevent sticking. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the carrots, red bell pepper, and shiitake mushrooms to the pot. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Pour in the vegetable broth and bring it to a gentle boil.
Stir in the soy sauce, hoisin sauce, and rice vinegar. Simmer for 5 minutes to allow the flavors to meld.
Add the baby bok choy to the soup and cook for another 2-3 minutes until tender but still vibrant.
Divide the cooked lo mein noodles into serving bowls and ladle the hot soup with vegetables over the noodles.
Garnish each bowl with chopped green onions, fresh cilantro, and a sprinkle of red pepper flakes, if desired. Serve immediately.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 6976 mg | 303% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 60.0 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 663 mg | 51% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5366 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
