Tuesday, April 8, 2014

Vegetable Noodle Soup

Here is a quick and delicious noodle soup which is perfectly delicious as a vegetarian dish. But if you happen to have cooked chicken handy...that is also a good addition.  It started with a vegetable soup recipe on the back of a 'fine egg noodle' package and evolved from there.  Since we like things zippy around here...I add Sambal Oelek (a chili paste) but a hot sauce of any kind would do the trick as well.

  • 1 Tablespoon oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2-3 cups chopped cabbage
  • 8 cups chicken stock or vegetable broth
  • 1 cup fine noodles, uncooked
  • 1 cup green peas (small)
  • 2 tablespoons Soy sauce
  • 1 teaspoon Sambal Oelek (hot chili paste), optional
  • 1/2 teaspoon salt, or to taste
  • 2 Tablespoons chopped parsley
  1. Heat oil; cook onion, carrots and cabbage for 5-6 minutes.
  2. Stir in chicken stock.  Bring to a boil; then simmer for 10 minutes.
  3. Add noodles, peas, soy sauce and salt (along with hot sauce, if desired).  Simmer for about 5 minutes, or until noodles are tender.
  4. Stir in the parsley and serve.
Serves six.



  1. Do you just substitute vegetable bouillon for the chicken stock if you want to make it vegetarian?

    1. Yes...you would use vegetable broth for the vegetarian version.

  2. I love soup and this is a perfect soup for spring vegetables

  3. What a quick and delicious soup! I like how you fry the vegetables in oil first…....that adds a great flavour.

  4. Mmmmm - that has my mouth watering. I think soup is my all-time favourite meal and this one look so good!