Oriental Vegetable Noodle Soup
Experience the wholesome comfort of Oriental Vegetable Noodle Soup, a vibrant and satisfying dish packed with nutrient-rich vegetables and bold Asian-inspired flavors. This quick and easy recipe combines aromatic ginger, garlic, and green onions with tender baby bok choy, shiitake mushrooms, and julienned carrots, all simmered in a savory broth enhanced by low-sodium soy sauce, hoisin sauce, and a hint of sesame oil. Served over perfectly cooked rice noodles and garnished with fresh cilantro, bean sprouts, and a squeeze of lime, this one-pot wonder is ideal for busy weeknights or a cozy lunch. With its colorful ingredients and layers of umami, this healthy, vegan-friendly noodle soup will delight your taste buds while nourishing your body. Keywords: Oriental Vegetable Noodle Soup, easy noodle soup recipe, healthy vegetable soup, vegan noodle soup, Asian-inspired soup.
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Recipe Information
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 4 stalks green onions (sliced, white and green parts separated)
- 1 carrot (julienned or thinly sliced)
- 1 bell pepper (thinly sliced)
- 1 cup shiitake mushrooms (sliced)
- 2 baby bok choy (halved)
- 6 cups vegetable broth
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 8 ounces rice noodles
- 1 lime (cut into wedges)
- 2 tablespoons cilantro (chopped, for garnish)
- 1 cup bean sprouts (optional, for garnish)
- 0.5 teaspoon red chili flakes (optional)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic, grated ginger, and the sliced white parts of the green onions. Sauté for 1-2 minutes until fragrant.
Add the carrots, bell pepper, and shiitake mushrooms. Cook for 3-4 minutes, stirring frequently, until the vegetables start to soften.
Pour in the vegetable broth and bring it to a gentle boil.
Stir in the soy sauce, hoisin sauce, and sesame oil. Reduce the heat to a simmer.
Add the baby bok choy to the pot and cook for 3-5 minutes until tender.
Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
To serve, divide the cooked noodles among individual bowls.
Ladle the hot soup over the noodles, making sure to include the vegetables and broth.
Garnish with the green parts of the green onions, chopped cilantro, and bean sprouts (if using). Sprinkle with red chili flakes if desired.
Serve immediately with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 6156 mg | 268% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 52.0 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 491 mg | 38% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4701 mg | 100% | |
*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.
