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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.

 


5 comments:

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

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

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

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

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

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