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🍝 Quick Vegetable Noodle Soup

206 kcal · 30 min · 4 servings

Ingredients

• 120 g thin rice noodles
• 1.2 l vegetable broth
• 2 tsp ginger (finely chopped)
• 1 stalk lemongrass (finely chopped, Asian grocery)
• 3 tbsp soy sauce
• 3 tbsp lime juice
• 125 g carrots
• 125 g tomatoes
• 125 g red bell peppers
• 125 g pumpkin (cleaned)
• 125 g snow peas
• 125 g bok choy
• 125 g baby corn
• basil (1 tbsp chopped each)
• 1 tbsp chive rings
• salt
• pepper (from the mill)

Instructions

1. 1. Cook the rice noodles in salted water for about 4 minutes until al dente.
2. 2. Drain the noodles and place them in a colander.
3. 3. Cut the drained noodles into small pieces using kitchen scissors.
4. 4. Wash, clean, and peel the vegetables.
5. 5. Cut the carrots into thin sticks about 5 cm long.
6. 6. Cut the tomatoes into wedges.
7. 7. Cut the peppers and pumpkin into cubes approximately 2 cm in size.
8. 8. Clean the pak choi, wash it, and shake it dry.
9. 9. Cut the leaves and stems of the pak choi diagonally into strips about 3 cm wide.
10. 10. Cut the mini corn cobs into pieces approximately 3 cm long.
11. 11. Bring the vegetable broth to a boil with ginger, lemongrass, soy sauce, and lime juice.
12. 12. Let the broth simmer gently for about 5 minutes over medium heat.
13. 13. Add the carrots, mini corn cobs, peppers, and pak choi to the broth.
14. 14. Let the vegetables simmer in the broth for about 5 minutes.
15. 15. Add the remaining vegetables and herbs.
16. 16. Cook the soup for another 5 minutes.
17. 17. Add the prepared noodles to the soup.
18. 18. Season the soup with salt and pepper to taste.

Nutrition per serving

• kcal: 206
• Protein: 6 g · Fett/Fat: 2 g · Carbs: 40 g