Oriental Vegetable -Noodle Soup
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 3 cups chicken broth
- 1 teaspoon soy sauce
- 2 tablespoons sliced scallions
- 3⁄4 cup frozen sugar snap pea
- 2⁄3 cup fresh bean sprout
- 3⁄4 cup sliced fresh mushrooms
- 1 tablespoon freshly grated ginger
- 1 cup cooked fine noodles or 1 cup capellini
directions
- Combine the chicken broth, soy sauce, scallions, and peas in a large saucepan; bring to a boil.
- Reduce heat, cover, and simmer for an additional 5 minutes.
- Add the bean sprouts, mushrooms, and ginger; simmer for 5 more minutes.
- Add the cooked noodles and heat for 2-3 minutes; serve hot.
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Reviews
-
We loved this soup!! It's nice & light with a good spicy bite to it. I used fresh snow pea pods (cut bite-sized) & instead of cooked noodles I put in a package of uncooked Ramen with the mushrooms. They cooked up perfect in the last few cooking minutes. This recipe really wasn't much harder than opening up a can of soup, but much, much better. We'll use this one again soon. Thanks!!
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This soup is nice and light! I made this for dinner tonight. I substituted the chicken broth with Maggi vegetable broth with onions. Instead of the sugar snap pea which I did not have on hand, I used frozen greenpeas that I defrosted before using. I did not have fresh mushrooms on hand, so I had to leave that out. Instead, I doubled the amount of sprouted moong beans(which is really good for health, and to my good fortune, I happen to have alot of it today on hand). I used Maggi vegetable noodles for the option between noodles and cappellini. This soup was ready in a few minutes and was so easy to put together. It tastes wonderful and was a beautiful start to our meal. Thank you so much for sharing!
Tweaks
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This soup is nice and light! I made this for dinner tonight. I substituted the chicken broth with Maggi vegetable broth with onions. Instead of the sugar snap pea which I did not have on hand, I used frozen greenpeas that I defrosted before using. I did not have fresh mushrooms on hand, so I had to leave that out. Instead, I doubled the amount of sprouted moong beans(which is really good for health, and to my good fortune, I happen to have alot of it today on hand). I used Maggi vegetable noodles for the option between noodles and cappellini. This soup was ready in a few minutes and was so easy to put together. It tastes wonderful and was a beautiful start to our meal. Thank you so much for sharing!
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ