Vegetable Noodle Soup
A warm, comforting, and nourishing bowl of noodle soup — springy noodles simmered in a fragrant clear vegetable broth, loaded with sweet carrot, tender sweetcorn, crisp green beans, and fresh herbs. Light yet satisfying, naturally colourful, and wonderfully soothing. Prepared completely plant-based — no meat, eggs, dairy, or animal products of any kind, making it healthy, gentle, and delicious for everyone.
Shared by novi
Time
20 min
Serves
2
Difficulty
easy
🛒 Ingredients
- #Main Ingredients
- 2 packs dried wheat noodles (instant or fresh — check label to ensure egg-free)
- 1 medium carrot — peeled, cut into rounds
- 80 g sweetcorn kernels — fresh or canned
- 6–8 green beans — trimmed, cut into short lengths
- 700–800 ml clear vegetable stock or water
- #Aromatics & Seasoning
- 3 shallots — thinly sliced
- 2 cloves garlic — thinly sliced
- ½ tsp ground white pepper
- ¾ tsp sea salt — adjust to taste
- 1 tsp coconut sugar or cane sugar — to balance flavour
- 1 tbsp soy sauce or tamari
- 1 tbsp neutral cooking oil
- Fresh parsley, celery, or green chilli — for garnish
👩🍳 Instructions
- 1
Prep ingredients: Slice carrot into rounds, trim and cut green beans, drain sweetcorn. Slice shallots and garlic thinly.
- 2
Sauté aromatics: Heat oil in a soup pot over medium heat. Add shallots and garlic, sauté gently until fragrant and translucent — do not brown.
- 3
Make the broth: Pour in vegetable stock or water. Bring to a gentle boil. Add carrot and sweetcorn, simmer 3–4 minutes until slightly tender.
- 4
Add noodles & beans: Add green beans, salt, pepper, sugar, and soy sauce. Drop in the noodles. Cook according to package time — usually 3–5 minutes — until noodles are tender but still have a nice bite.
- 5
Finish & taste: Stir gently so noodles don't clump. Taste and adjust salt, sweetness, or seasoning as desired.
- 6
Serve: Ladle into bowls, top with fresh parsley, celery, or green chilli. Enjoy hot!