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Prep 10 minutes
Total 30 minutes

Oriental Vegetable Noodle Soup

Oriental soup is great to have on cold nights. It is so comforting as well as healthy. It has all the flavours - sweet, salty, sour, spice and umami. You can add any veggie or meat of your liking to this soup.


I have used egg noodles and homemade chicken stock. You can also use rice noodles. If you are using store-bought stock, refresh it by adding bay leaf, pepper corns and ginger and bringing it to a boil before adding it to the soup.

Serves
US|Metric
ingredients
  • Carrots: 2
  • Fine green beans: 1/2 cup
  • Garlic cloves: 3
  • Bird's eye red chillies: 1
  • Spring onion: 4 stalks
  • Ginger: 2 inch piece (cut into thin slices)
  • Shaoxing wine: 1 tbsp
  • Sambal Olek: 3 tbsp
  • Light soy sauce: 1 tbsp
  • Brown sugar: 1/2 tsp
  • Chicken stock: 4 cups
  • Fish sauce: 1 tsp
  • Medium egg noodles: 100gm
  • Water: to cook the noodles
  • Oil: 2 tbsp
  • Bean sprouts: ¾ cup

Oriental Vegetable Noodle Soup

Oriental soup is great to have on cold nights. It is so comforting as well as healthy. It has all the flavours - sweet, salty, sour, spice and umami. You can add any veggie or meat of your liking to this soup.


I have used egg noodles and homemade chicken stock. You can also use rice noodles. If you are using store-bought stock, refresh it by adding bay leaf, pepper corns and ginger and bringing it to a boil before adding it to the soup.

Step 1:

Finely chop the carrots, green beans, garlic, red chillies and spring onions. Separate the spring onion whites and greens.

Step 2:

Take a stock pot and heat it on a medium-high flame. Add oil and the spring onion whites, garlic, carrots, and green beans in the same order. Cook the veggies for 5-6 minutes.

Step 3:

Now add in the rest of the ingredients - chicken stock, shaoxing wine, soy sauce, fish sauce, brown sugar, sambal olek and ginger slices. Bring this to a boil on a medium flame. This will take about 7-8 minutes.

Step 4:

Meanwhile, cook the egg noodles according to the instructions on the packet. Drain, rinse with cold water, and set aside.

Step 5:

Adjust the salt (depending on the salt content of the chicken stock). Finally add in the bean sprouts and spring onion greens, then switch off the flame.

Step 6:

Place the egg noodles in a bowl. Pour the soup on the noodles. Enjoy the hot soup with egg noodles.