Name: Vegetable noodle soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: World
Ingredients: 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

Ingredients

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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

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Kitchen equipment

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

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Preparation

25 minutes 4 people Lunch

View the original recipe via:
https://ohmydish.com/recipe/vegetable-noodle-soup

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.

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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