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Vegetable Noodle Soup

Vegetable Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 267
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp minced fresh ginger
  • 2 medium carrots, sliced into thin rounds
  • 2 celery stalks, sliced
  • 6 cups vegetable broth
  • 2 tbsp soy sauce
  • 8 oz thin rice noodles
  • 4 cups loosely packed baby spinach
  • 1 lime, juiced
  • Salt and black pepper to taste
  • Sesame seeds and sliced scallions, for serving (optional)

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, ginger, carrots, and celery. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  2. Pour in the vegetable broth and soy sauce. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 5 minutes.
  3. Return to high heat, add the rice noodles and spinach, and boil until the noodles are tender, following package timing (usually 3 to 5 minutes).
  4. Remove from heat, stir in the lime juice, and ladle into bowls. Top with sesame seeds and scallions if using, and serve hot.

Notes

The noodles will continue to soak up broth as the soup sits. If you plan to have leftovers, cook the noodles separately and add them to each bowl just before serving, or expect to add extra broth when reheating.