Asian Noodle Soup

A quick vegetarian-friendly noodle soup made by simmering noodles and vegetables in savory stock with a ribboned egg finish.

Vegetarian Healthy Asian Quick Noodle Soup

Estimated Nutrition

Calories

385.2

kcal / serving

385.2 kcal total

Carbs

54.1g

per serving

54.1 g total

Fat

10.4g

per serving

10.4 g total

Protein

18.5g

per serving

18.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range, beaten

GrainsCereals

150

Egg Noodles

Liquids

300

Chicken Stock

hot; vegetable stock can be substituted

NutsSeeds

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tsp

Coriander

chopped

Vegetables

piece

Carrot

cut into julienne

piece

Spring Onion

shredded

Method

Add the 150g of noodles, carrot, spring onions, and garlic and simmer for 5 minutes.

Pour the soup into a bowl and garnish with chopped coriander.

Season the mixture with salt and black pepper.

Bring 300ml of stock to a simmer in a saucepan.

Gently pour the beaten egg into the stock while stirring.