Ingredients
Vegetables
- 1 onion, chopped into small cubes
- 6 garlic cloves, diced
- 3 carrots, chopped into small cubes
- 2 zucchini, chopped into small cubes
- 3 baby bok choy, chopped
Liquids and Seasonings
- 1 litre vegetable stock
- 2 tablespoons soy sauce
- 1-2 cups water (to adjust broth concentration)
- Salt and pepper to taste
- 1 tablespoon olive oil
Other Ingredients
- 200 g rice vermicelli noodles
- Fresh chopped parsley (for garnish)
- Cracked black pepper (for garnish)
- Sriracha or chili (optional, to taste)
Instructions
- Prepare the vegetables: Chop the onion, carrots, bok choy, and zucchini into small, evenly sized cubes. Dice the garlic cloves finely to ensure even cooking and flavor dispersal.
- Sauté onion and garlic: Heat the olive oil in a pot over medium heat. Add the chopped onion and sauté until it becomes translucent, approximately 3-4 minutes. Then, add the diced garlic and sauté for an additional minute until fragrant.
- Cook carrots and zucchini: Add the chopped carrots and zucchini to the pot. Sauté everything together for several minutes until the vegetables begin to soften, about 4-5 minutes.
- Add liquids and seasonings: Pour in the vegetable stock and soy sauce. Season with salt and pepper to taste. Add 1 to 2 cups of water depending on your preference for broth thickness. Stir well, bring to a simmer, then cover the pot.
- Simmer vegetables: Let the soup simmer over medium heat for 10-15 minutes, allowing the vegetables to cook thoroughly and the flavors to meld together.
- Add bok choy and noodles: Stir in the chopped baby bok choy and rice vermicelli noodles. These require only 1-2 minutes to cook, so continue simmering until the noodles are tender and bok choy is just wilted.
- Serve: Ladle the soup into bowls. Garnish with freshly cracked black pepper, chopped parsley, and sriracha or chili to taste. Enjoy your flavorful vegetable noodle soup!
Notes
- Adjust the amount of water you add based on how thick or thin you prefer your broth.
- Rice vermicelli cooks very quickly, so add it towards the end to avoid overcooking and mushy noodles.
- You can substitute baby bok choy with other leafy greens like spinach or kale if desired.
- For added protein, consider adding tofu or cooked chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegetarian
