Vegetable Noodle Soup

It has been so cold and rainy in the Bay Area, that we have all been having colds and coughs since the past 2 weeks. The best comfort foods are daals, soups and ofcourse noodle soup. My family loves noodle soups – we enjoy Tom Yum (Thai noodle soup) or Pho (Vietnamese noodle soup), or even Ramen.

Noodles that I use for the Vegetable Noodle Soup

I made my own version of a Vegetable Noodle Soup. Please do not come after me 🙂 It is my version, inspired by Chinese ingredients. I get these vegetarian noodles from the Korean Market called Mega Mart. The brand name is Soon, and the noodles are from Seoul, Korea. They are available on Amazon as well, linked here. I truly love these noodles. They are SO good in this noodle soup.

There are a ton of vegetables in this soup. I add carrots, broccoli, bok choy, purple cabbage, sprouts etc. I love all the alliums in this soup as well, such as ginger, garlic and green onions.

Protein of choice for the Vegetable Noodle Soup

You can pick the protein of your choice such as boiled eggs, tofu or meats that you may want to put on the noodle soup.

Seasonings for the Vegetable Noodle Soup

The seasonings that I used are:

• Soy Sauce: I use the Kikkoman brand, especially the low sodium one, so that I can control the amount of sodium in my soup.
• Rice Wine Vinegar: I use the Marukan Rice Wine Vinegar to add a bit of tang to the soup.
• Chili Sauce: A little bit of spice in the soup is good, so I use Sriracha
• Chili Crisp: I use the X’ian Famous Foods Chili Crisp. The flavor of this crisp is really good, and we enjoy it. You can get it from Trader Joe’s as well, or make your own.

30 MINUTE MEAL and how to make it

This soup is literally a 30 minute meal. It comes together very quickly, once you have all the vegetables cut, eggs boiled and all ingredients mis en place – meaning all together in one place.

First we want to bloom the alliums such as ginger, garlic and green onions, also called scallions. We then add the water, heat it up and add the noodles, carrots and broccoli to soften the vegetables and cook the noodles for the desired time on the packet.

We also add the seasoning at the same time, and all the sauces too. 

Next step is to simply add the noodles and broth to the bowls, add the garnishes and serve immediately. You want to have the noodle soup while it is piping hot! Be sure to serve forks and a soup spoon to slurp on the broth!

The garlic, ginger and chili in the soup is so warming for the soul, and we really enjoy this noodle soup a lot!

Can we store this soup?

The soup is best served hot immediately. It does not store well, since the vegetables become soft and almost mushy after staying overnight in the fridge. It changes flavor as well.

Other dinner recipes that are easy:

• Corn and Saffron Risotto
• Indian Inspired Red Kidney Bean Burger

If you do make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.

XO
Amisha

Vegetable Noodle Soup

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• Amisha Gurbani

Vegetable Noodle Soup is a comfort meal that is best enjoyed on a rainy cold day. I use Vegetarian noodles that I get from Mega Mart which is a Korean grocery store. The noodles are available on Amazon too. I add vegetables like carrots, broccoli, bok choy, purple cabbage, bean sprouts and alliums like ginger, garlic and green onions. This soup is comforting, like a hug in a bowl. You can use boiled eggs or tofu as protein per your preference. The soup is topped off with a chili crisp for some extra deliciousness.

Serves 4

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Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 2 tablespoons grated ginger
• 4–5 cloves, grated
• ⅓ cup packed, finely chopped green onions
• 5 cups water
• ¾ cup carrots, skin peeled, cut into ⅛ inch thin rounds
• 4 packets of ramen or noodles of your choice
• Seasoning from 3 noodle packets
• ¼ cup soy sauce
• 3 tablespoons chili sauce (like Sriracha)
• 3 tablespoons rice wine vinegar
• 1 broccoli head, cut into small florets
• 4 baby bok choy

Garnish

• 1 cup purple cabbage, finely grated
• 3/4 cup, carrots, skin peeled, cut into ⅛ inch thin rounds
• 2 cups, sprouts
• Boiled eggs
• Tofu, cut into ½ inch cubes
• ⅓ cup, finely chopped green onions
• Chili crisp to drizzle

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Method

1. In a large pot, on medium to high heat, add the vegetable and sesame oil. After 30 seconds or so, add the ginger, garlic and green onions. Saute for a minute.
2. Add water and the carrots, and let the water come to a simmer – about 2 to 3 minutes.
3. Add the noodles and the seasonings. Add the soya sauce, chili sauce, rice wine vinegar and broccoli. Cook for the desired time on the packet – about 3 minutes.
4. Add the bok choy and cook for another minute. Remove the bok choy and set aside.
5. Scoop the noodles and divide into 4 bowls, along with the broth.
6. Place the bok choy in each bowl.
7. Garnish with the cabbage, carrots, sprouts, protein of choice, green onions, and finally a drizzle of chili crisp. Enjoy!

Notes

Frequently asked questions

What noodles should I use?

• The brand name of the vegetable noodles is Soon, and the noodles are from Seoul, Korea. They are available on Amazon as well, linked here

What brand of chili crisp do I use?

• I use the X’ian Famous Foods Chili Crisp. The flavor of this crisp is really good, and we enjoy it. You can get it from Trader Joe’s as well, or make your own.

Can I substitute the vegetables?

• You can substitute with whatever vegetables that you like. Make sure that they are not cooked/boiled all the way through to maintain a little crunch.

Can we store this soup?

• The soup is best served hot immediately. It does not store well, since the vegetables become soft and almost mushy after staying overnight in the fridge. It changes flavor as well.