Vegetable noodle soup

This vegetable noodle soup is a delicious quick lunch. A filling soup that suitable for vegetarian. Ready in less than half an hour.

25 minutes 4 people Lunch
Vegetable noodle soup


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  • 50 gram noodles of your choice
  • 1 liter vegetable stock
  • 1 can of tomato chunks (400 gram)
  • 1 garlic clove
  • 2 stalks of celery
  • 1 bell pepper (we've used a red one)
  • about 2 cm ginger root (0.8 inch)
  • 2 tablespoons rice wine vinegar (mirin)
  • soy sauce to taste
  • neutral oil
Vegetable noodle soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized pan
  • wooden spoon


25 minutes 4 people Lunch

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Preparation -- 10 minutes

RINSE the bell pepper and celery stalks. REMOVE the bell peppers seeds and chop them into pieces. Also, chop the celery into pieces and peel the garlic clove and ginger root.

CHOP the garlic and ginger into large pieces, cause we're going to remove them from the soup later on. 

Vegetable noodle soup
Vegetable noodle soup

Finishing the vegetable noodle soup -- 15 minutes

HEAT a bit of oil in a medium-sized pan and sauté the ginger and garlic. After a few minutes, add in the bell pepper and celery and let it cook for a short while before you add the canned tomatoes.

POUR in the vegetable stock and bring to a boil. Let it cook for a few minutes and then remove the ginger and garlic. As soon as the veggies are soft enough, you can also add the noodles.

If you add them too soon, they will become soggy. SEASON the soup with soy sauce and rice wine vinegar. Enjoy!

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