Description
A comforting and healthy vegetable noodle soup made with fresh vegetables, garlic, ginger, and soy sauce in a flavorful low-sodium vegetable broth. This easy-to-make soup is perfect for a quick lunch or dinner, delivering warmth and nourishment in every bowl.
Ingredients
Scale
Soup Base
- 4 cups low-sodium vegetable broth
- 1 tbsp olive oil
- 2 tbsp soy sauce
- Salt to taste
- Pepper to taste
Vegetables
- 1 cup carrots, chopped bite-sized
- 1 cup bell peppers, chopped bite-sized
- 1 cup zucchini, chopped bite-sized
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
Pasta
- 2 cups egg noodles
Instructions
- Prep: Wash and chop all vegetables into uniform bite-sized pieces to ensure even cooking and a pleasant texture in the soup.
- Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and grated ginger, sautéing until fragrant for 1-2 minutes, making sure not to burn them to preserve their flavors.
- Build Base: Add the chopped carrots, bell peppers, and zucchini to the pot along with the vegetable broth. Bring the mixture to a gentle boil, which should take about 5-7 minutes. This method helps to maintain the nutrients and freshness of the vegetables.
- Finish: Add the egg noodles to the boiling broth and cook until tender, approximately 5-7 minutes or according to package instructions. Stir in soy sauce and adjust seasoning with salt and pepper to taste before serving.
Notes
- Use low-sodium broth to control the salt content and make the soup healthier.
- You can substitute egg noodles with gluten-free noodles if needed.
- Feel free to add other vegetables such as mushrooms or spinach for variation.
- For a vegan version, ensure the noodles do not contain egg.
- Adjust the ginger and garlic amounts based on your flavor preference.
