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Vegetable & Vermicelli Noodle Soup

by Jac's Veghead (follow)
Healthy (1888)      Vegetarian (1517)      Simple (966)      Vegan (744)      Vegetables (486)      Asian (483)      Winter (315)      Soup (256)     
This warm and healthy soup is perfect for the cold winter days that are coming. The ginger, chilli and lemon evoke health and wellness and the noodles are filling and delicious. Don't be put off by the long list of ingredients this is very easy to throw together.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 4 servings

1 red chilli
1 head broccoli
1 cup green cabbage
1 carrot
2 field mushrooms
1 inch piece of ginger
1 scallion
4 garlic cloves
1 tablespoon powdered vegetable stock
5 cups water
1/2 lemon, juice and zest
1/4 cup soy sauce
1 teaspoon oil
2 teaspoons sesame oil
2 bundles dried vermicelli noodles

Fresh Ingredients

Optional Ingredients
Chilli Sauce, sesame seeds, crushed peanuts or sprouts to garnish.

Cook the vermicelli noodles as on the packet instuctions, drain and place in a bowl.

Make sure you check for string

Stir through the sesame oil and put to the side.

Noodles, sesame oil and sesame seeds.

In a wok or large pot heat the oil and add diced garlic, scallion and ginger. I like my food hot so cut the ginger into big pieces, grate for a more subtle flavour.

I like it hot.

Stir occasionaly for 1 min then add the chopped chilli and carrots.

Pour in 5 cups of boiling water and mix in the vegetable stock.

Stir through the soy sauce, lemon juice and lemon zest.

Chop the broccoli and cabbage into large strips and add to your soup.

Wok of health.

Bring to the boil and add more stock or sauce to taste.

Half fill 4 bowls with the cooked vermicelli noodles and pour over your soup.


Garnish with fresh chilli, sprouts, nuts and sesame seeds.

I like this Recipe - 5
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