Empty My Fridge
Vegetable Noodle Soup
Ingredients
- Onion1
- Garlic6
- Carrot3
- Zucchini2
- Bok choy3
- Vegetable broth1 l
- Soy sauce2 tbsp
- Rice vermicelli noodle200 g
- Salt
- Black pepper · cracked
- Olive oil1 tbsp
- Parsley · chopped
- Chili pepperto taste
Instructions
- Prepare and dice the onion, carrots, bok choy and zucchini into small cubes of roughly the same size. Finely dice the garlic.
- Sauté the onion in the olive oil in a pot for a few minutes. When translucent, add the garlic and sauté for 1 minute.
- Add the carrots and zucchini and sauté together for a few minutes.
- Add the vegetable stock, soy sauce, salt and pepper, then 1-2 cups of water depending on how brothy you like it. Simmer over medium heat with the lid on.
- After 10-15 minutes, check whether the vegetables are cooked and softened.
- Add the baby bok choy and rice noodles and cook for 1-2 minutes.
- Serve topped with cracked black pepper, chopped parsley and sriracha or chili to taste.
Summarized from Cooking With Ayeh's video. Watch it for the details.
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GarlicOnionCarrotZucchiniBok choyRice vermicelli noodle
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