Noodle Soup | Vegetable Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A clear, lightly spiced vegetable noodle soup made with mixed vegetables including cabbage, carrot, and bell pepper. This mild, aromatic soup is naturally vegan and comes together quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 75 grams noodles, (instant, whole wheat or rice - cal also use 2 cups cooked noodles)
- 3 cups water
- ½ teaspoon salt
- 1 tablespoon oil (- toasted sesame oil or peanut oil or sunflower oil)
- ½ teaspoon finely chopped garlic
- ¼ cup chopped spring onions
- ½ cup shredded cabbage
- ⅓ cup shredded carrots
- ⅓ cup diagonally thinly sliced french beans
- ¼ cup thinly sliced capsicum ((green bell pepper))
- 4 cups water (- 1 litre water or 1 litre vegetable stock)
- 2 to 3 teaspoons soy sauce ((naturally fermented) or add as required)
- salt (as required)
- ½ to 1 teaspoon rice vinegar (or white vinegar or apple cider vinegar)
- 2 tablespoons chopped spring onion greens
- 3 tablespoons chopped coriander leaves
- 1 tablespoon chopped spring onion greens (- for garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1103mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 112mg
- Calcium
- 35mg
- Iron
- 0.35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.