Vegetarian Miki Noodle Soup
Warm, comforting, and packed with vibrant vegetables, this Vegetarian Miki Noodle Soup is a delicious twist on a classic Filipino dish. Featuring chewy dried miki noodles and a rich, savory vegetable broth infused with garlic, onions, and soy sauce, this soup is a feast for both the eyes and the palate. Hearty carrots, celery, bok choy, and green beans add color, texture, and nutrition, making it a wholesome meal that’s perfect for any time of the year. Ready in just 45 minutes, this easy recipe is ideal for busy weeknight dinners. Optional garnishes like hard-boiled eggs, fried garlic, and spring onions elevate each bowl with extra flavor and flair. Perfect for vegetarians, this noodle soup is both satisfying and customizable to suit your taste. Make it today and experience healthy comfort food at its finest!
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Recipe Information
Ingredients
- 250 grams dried miki noodles
- 6 cups vegetable broth
- 2 tablespoons cooking oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, julienned
- 2 stalks celery stalks, sliced
- 2 cups bok choy, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 3 tablespoons soy sauce
- 0.5 teaspoon ground black pepper
- salt, to taste
- 0.5 cup spring onions, chopped
- 2 pieces hard-boiled eggs (optional for garnish)
- 2 tablespoons fried garlic (optional for garnish)
Instructions
Cook the miki noodles according to package instructions. Drain and set aside.
In a large pot, heat the cooking oil over medium heat.
Add the diced onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the carrots, celery, and green beans to the pot. Sauté for about 5 minutes until the vegetables start to soften.
Pour in the vegetable broth and bring it to a boil.
Once boiling, reduce the heat to a simmer. Add the soy sauce and ground black pepper.
Simmer for about 10 minutes or until the vegetables are tender.
Add the chopped bok choy and cooked miki noodles to the pot. Stir to combine and cook for another 2-3 minutes until the bok choy is wilted.
Taste and adjust the seasoning with salt if needed.
Ladle the noodle soup into serving bowls.
Garnish with chopped spring onions, sliced hard-boiled eggs, and fried garlic if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5999 mg | 261% | |
| Total Carbohydrate | 339.0 g | 123% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 51.2 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 852 mg | 66% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5239 mg | 111% | |
*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.
