Description
A hearty and healthy vegetable noodle soup, perfect for a quick meal.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 2 cups egg noodles (or rice noodles)
- 1 cup carrots, thinly sliced
- 1 cup bell peppers, chopped (mixed colors)
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tbsp soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prep your vegetables by washing and chopping them into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté until fragrant (about 1 minute).
- Add carrots, bell peppers, and zucchini to the pot. Pour in vegetable broth until veggies are submerged; bring to a gentle boil.
- Stir in noodles and cook according to package instructions (5-7 minutes) until tender but firm.
- Season with soy sauce, salt, and pepper to taste. Adjust flavors as needed.
- Serve hot, garnished with fresh herbs or green onions if desired.
Notes
- This soup can be customized with any vegetables you have on hand.
- For a spicier version, add red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg