Rainbow Noodle Soup
This colorful rainbow noodle soup is a comforting and light meal packed with fresh vegetables and slurpable noodles. It's perfect for a weeknight dinner.
Ingredients
- 1.5 liters vegetable broth
- 1 tablespoon sesame oil
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh ginger, grated
- 2 medium carrots, peeled and cut into thin strips
- 1 medium red bell pepper, cored and cut into thin strips
- 1 cup shredded purple cabbage
- 0.5 cup frozen shelled edamame
- 150 grams ramen noodles or whole wheat spaghetti
- 1 tablespoon low-sodium soy sauce
- 0.5 teaspoon rice vinegar
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, thinly sliced
- 0.5 teaspoon sesame seeds
Instructions
- Pour 1.5 liters vegetable broth into a large pot or Dutch oven and bring it to a gentle simmer over medium heat. Keep it warm.
- Heat 1 tablespoon sesame oil in a separate large pot or Dutch oven over medium heat. Add 2 cloves finely chopped garlic and 1 teaspoon grated fresh ginger. Cook for 1 minute until fragrant, stirring constantly.
- Add 2 medium carrots cut into thin strips, 1 medium red bell pepper cut into thin strips, 1 cup shredded purple cabbage, and 0.5 cup frozen shelled edamame to the pot with the garlic and ginger. Stir and cook for 3-4 minutes, until the vegetables start to soften slightly but still have a bite.
- Pour the warmed vegetable broth from the other pot into the pot with the vegetables. Bring the soup to a boil.
- Add 150 grams ramen noodles (or whole wheat spaghetti broken into shorter pieces) to the boiling soup. Cook according to package directions, usually 3-5 minutes, until the noodles are tender.
- Stir in 1 tablespoon low-sodium soy sauce, 0.5 teaspoon rice vinegar, and 0.25 teaspoon black pepper. Taste the soup and adjust seasonings if needed.
- Ladle the hot soup into four serving bowls. Garnish each bowl with 0.5 tablespoon fresh chopped cilantro, a sprinkle of thinly sliced green onions, and a pinch of sesame seeds before serving immediately.