Vegetarian Noodle Soup

Noodle soup recipe with step by step pics. This recipe of veg noodle soup is a clear soup that is lightly spiced and mild. The soup is made with mixed veggies and noodles. A vegan soup.

The taste of the noodle soup is faintly sour with an umami flavor. The recipe of this Indo Chinese style soup is simple and easy to make.

For a light dinner, you can just have this soup without any accompaniment. You can even serve it as a starter before a south Asian meal.

In this veg noodle soup, you can add various types of mixed veggies like – mushrooms, broccoli, bok choy, green beans, snap beans, carrots, cabbage, zucchini, peas, corn, baby corn.

The noodles can be any type of noodles. you can use rice noodles, whole wheat noodles or instant noodles. Soups make for a comforting meal during winters.

This noodle soup is a clear soup. For a thick soup you can add some cornflour (corn starch) or potato starch or arrowroot flour in the soup. This soup is not spicy. to make spicy noodle soup, add finely chopped green chilies or green chilli sauce or red chilli sauce.

How to make noodle soup

Cooking noodles

1. Take 3 cups of water in a pan and begin to heat it.

2. Add ½ teaspoon salt.

3. Bring water to a rolling boil.

4. Reduce the flame and add 75 grams noodles. You can use any type of noodles like rice, whole wheat or instant noodles.

5. Immerse the noodles in water with a fork or spoon.

6. Increase the flame to medium-high and begin to cook the noodles.

7. The noodles need to be cooked till aldente. They should have a slight bite to them.

8. Strain the noodles in a colander.

9. Rinse with water very well.

10. Keep the noodles aside.

11. Shred or grate or finely chop the vegetables. You will need ½ cup shredded cabbage, ⅓ cup shredded carrots, ⅓ cup diagonally thinly sliced french beans and ¼ cup thinly sliced capsicum. You will also need ½ teaspoon finely chopped garlic and ¼ cup chopped spring onions.

Making noodle soup

12. 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. You can use toasted sesame oil or sunflower oil or any oil.

13. Then add ¼ cup chopped spring onions.

14. Increase the flame to medium and stir fry for a minute.

15. Add the shredded veggies.

16. Mix very well.

17. Begin to stir fry on medium flame.

18. Stir fry for 3 minutes.

19. Then add 4 cups of water. You can also add 4 cups of homemade veg stock.

20. Mix well.

21. Bring the soup mixture to a rolling boil on medium flame.

22. When the soup comes to a rolling boil, then add 2 to 3 teaspoons soy sauce (i used naturally fermented soy sauce).

23. Season with salt as per taste.

24. Add crushed black pepper as required.

25. Add the noodles.

26. Mix very well.

27. Simmer noodle soup for 5 to 6 minutes on a medium flame.

28. 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.

29. Then add 2 tablespoon chopped spring onion greens and 3 tablespoon chopped coriander leaves.

30. Mix well and Serve noodle soup hot. while serving first add soup in the bowl. Then with pasta tongs lift the noodles and place them in the soup bowl. You can garnish noodle soup with some chopped spring onion greens.

Chickpea Noodle Soup

This noodle soup is made with chickpeas instead of chicken! It’s the perfect meatless soup when you’re feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.


  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium yellow onion, chopped
  3. 1 cup thinly sliced celery (about 2 long stalks)
  4. 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
  5. ¼ teaspoon salt, more to taste
  6. ½ teaspoon ground turmeric
  7. ½ teaspoon curry powder (optional)
  8. 1 bay leaf
  9. 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  10. 8 ounces spiral pasta*
  11. 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  12. 2 quarts (8 cups/64 ounces) vegetable broth
  13. Freshly ground black pepper, to taste


  1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots, and ¼ teaspoon salt. Cook, stirring often until the onions are turning translucent, and soften about 5 to 7 minutes.
  2. Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley, and broth.
  3. Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender about 10 to 20 minutes.
  4. Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top, as a garnish.
  5. Once cool, store the soup in the refrigerator, covered, for up to 5 days.

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