noodle soup recipe, vegetable noodle soup recipe
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4 from 1 vote

noodle soup

clear vegetable noodle soup recipe - this recipe of veg noodle soup is a clear soup which is lightly spiced and mild. the soup is made with mix veggies and noodles.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: main course, starters
Cuisine: indo chinese
Servings: 4
Calories: 117kcal
Author: Dassana Amit


for cooking noodles

  • 75 grams noodles, instant, whole wheat or rice - cal also use 2 cups cooked noodles
  • 3 cups water
  • ½ teaspoon salt

other ingredients for noodle soup

  • 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
  • cup shredded carrots
  • 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


cooking noodles for soup

  • take 3 cups of water in a pan and begin to heat it.
  • add ½ teaspoon salt. bring water to a rolling boil.
  • reduce the flame and add 75 grams noodles.
  • immerse the noodles in water with a fork or spoon.
  • increase the flame to medium-high and begin to cook the noodles.
  • the noodles need to be cooked till aldente. they should have a slight bite to them.
  • strain the noodles in a colander. rinse with water very well. keep the noodles aside.

preparing veggies for noodle soup

  • shred or grate or finely chop the vegetables. 
  • keep them aside. you can use your choice of mix shredded or grated veggies. 

making noodle soup

  • heat 1 tablespoon oil in a pan or wok. on a low flame add ½ teaspoon finely chopped garlic. saute for some seconds till the raw aroma of garlic goes away. 
  • then add ¼ cup chopped spring onions.
  • increase the flame to medium and stir fry for a minute.
  • add the shredded veggies. mix very well.
  • stir fry on medium flame for 3 minutes.
  • then add 4 cups water. you can also add 4 cups of homemade veg stock. mix well.
  • bring the soup mixture to a rolling boil on medium flame.
  • when the soup comes to a rolling boil, then add 2 to 3 teaspoons soy sauce (i used naturally fermented soy sauce).
  • season with salt as per taste. also add crushed black pepper as required.
  • add the noodles. mix very well.
  • simmer noodle soup for 5 to 6 minutes on a medium flame.
  • add ½ to 1 teaspoon rice vinegar or white vinegar. mix well and switch off the flame. lemon juice can be added instead of vinegar.
  • then add 2 tablespoon chopped spring onion greens and 3 tablespoon chopped coriander leaves.
  • mix well and serve noodle soup hot. 
  • you can garnish clear veg noodle soup with some chopped spring onion greens.
  • while serving first add soup in the bowl. then with pasta tongs lift the noodles and place it in the soup bowl. 


Calories: 117kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Sodium: 492mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2005IU | Vitamin C: 14.4mg | Calcium: 32mg | Iron: 0.5mg