Chinese style vegetable noodle soup (素汤面) is a popular home cooking warm noodle soup for winter mornings.

Although, meat noodle soups are fantastic and extremely popular in China, vegetable noodle soup and vegetarian noodle soup still find an area. There are large group of young people who are quite caring about their diet and control the intake of meat strictly. Seasonal vegetables are quite healthy and yummy themselves. Cabbages are much sweeter in cold winter days than warm spring and summer days. Winter shiitake mushrooms (冬菇) have stronger aroma than normal mushrooms in other seasons.

Ingredients

• 3 portions freshly made noodles (you can refer to this instruction)
• 4 large pieces of cabbage
• 1 small section carrot
• 5-6 fresh shiitake mushroom
• 1 package or can bamboo shoots
• 1 tbsp. cooking oil
• 1 garlic clove, sliced
• Water as needed
• 1 tsp. sugar
• 2 tbsp. light soy sauce
• 1/2 tbsp. sesame oil
• pinch of salt

Steps

Heat up around 1 tablespoon of cooking oil in a deep pot and fry garlic until aroma over slow fire.

Add shredded shiitake mushrooms, carrots, bamboo shoots and cabbage. Shortly fried until slightly softened. Add 2L water, bring to a boiling. Add light soy sauce and sugar. Simmer for 20 minutes over slowest fire. Season with salt and drizzle some sesame oil.

In another pot with enough water, cook the fresh noodles for 2-3 minutes. Place around 1 and 1/2 cups of vegetable noodle stock in and then place the noodles in. Serve with chopped scallion and red oil optionally.

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Vegetable Noodle Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Easy to make winter warm vegetable soup with freshly hand pulled noodles

Course: Main Course

Cuisine: Chinese

Keyword: Noodle, Vegetable

Servings: 4 servings

Calories: 274 kcal

Author: Elaine

Ingredients

• 3 portions freshly made noodles
• 4 large pieces of cabbage
• 1 small section carrot
• 5-6 fresh shiitake mushroom
• 1 package or can bamboo shoots
• 1 tbsp. cooking oil
• 1 garlic clove ,sliced
• water as needed
• 1 tsp. sugar
• 2 tbsp. light soy sauce
• 1/2 tbsp. sesame oil
• pinch of salt

Instructions

1. Heat up around 1 tablespoon of cooking oil in a deep pot and fry garlic until aroma over slow fire.
2. Add shredded shiitake mushrooms, carrots, bamboo shoots and cabbage. Shortly fried until slightly softened. Add 2L water, bring to a boiling. Add light soy sauce and sugar. Simmer for 20 minutes over slowest fire.
3. Season with salt and drizzle some sesame oil.
4. In another pot with enough water, cook the fresh noodles for 2-3 minutes. Place around 1 and 1/2 cups of vegetable noodle stock in and then place the noodles in.
5. Serve with chopped scallion.

Nutrition Facts

Vegetable Noodle Soup

Amount Per Serving

Calories 274 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Sodium 1344mg58%

Potassium 221mg6%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 4g4%

Protein 6g12%

Vitamin A 2115IU42%

Vitamin C 10.4mg13%

Calcium 27mg3%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.