Vegetable Soup with Chinese Noodles
Cozy Up with a Bowl of Vegetable Soup with Chinese Noodles
Looking for a hearty and flavorful soup to warm you up? Our Vegetable Soup with Chinese Noodles is the perfect comfort food! This isn’t your average vegetable soup; the addition of Chinese noodles adds a delightful texture and a subtle Asian-inspired twist. It’s packed with goodness from sweet potatoes, zucchini, cauliflower, and savoy cabbage, all simmered in a rich vegetable broth with a hint of bacon for extra flavor.
This recipe is incredibly versatile. Feel free to swap out vegetables based on what’s in season or what you have on hand. Carrots, parsnips, or even spinach would be delicious additions. The barley adds a lovely chewiness, but you could substitute it with rice or quinoa if preferred.
Why you’ll love this soup:
- Hearty and Filling: Packed with vegetables and barley, this soup is a complete meal.
- Flavorful: The combination of vegetables, broth, and bacon creates a delicious and satisfying flavor.
- Easy to Customize: Swap out vegetables and grains to suit your preferences.
- Comforting: Perfect for a chilly evening or when you’re feeling under the weather.
Tips for the Best Soup:
- Simmer, Don’t Boil: Simmering the soup allows the flavors to meld together beautifully.
- Taste and Adjust: Be sure to taste the soup throughout the cooking process and adjust the seasoning as needed.
- Fresh Herbs: Adding fresh herbs at the end brightens up the flavor.
Frequently Asked Questions
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Simply omit the bacon and use vegetable broth. You may want to add a touch of smoked paprika to mimic the smoky flavor of the bacon.
Q: Can I use different noodles?
A: Yes, you can! Egg noodles, ramen, or even pasta would work well in this soup.
Q: Can I make this soup ahead of time?
A: Yes, this soup is great for meal prepping! It will actually taste even better the next day as the flavors have time to develop. Just be aware the noodles may absorb some of the broth, so you might need to add a little extra water when reheating.
Q: What if I don’t have barley?
A: You can substitute barley with rice, quinoa, or even small pasta shapes. Adjust the cooking time accordingly.
Q: Can I freeze this soup?
A: Yes, but it’s best to freeze it before adding the noodles. The noodles can become mushy when frozen and thawed. Add the noodles when you reheat the soup.
Vegetable Soup with Chinese Noodles
Ingredients
- 2000 ml Water
- 5 tbsp Vegetable broth
- 5 tbsp Barley
- 2 pc Sweet potato
- 2 pc Zucchini
- 1 pc Cauliflower
- 1 pc Onion
- 2 cloves Garlic
- 0.2 pc Savoy cabbage
- 3 nests Chinese noodles
- 100 g Diced Bacon
- to taste Salt
- to taste Pepper
- to taste Herbs
Instructions
- Bring the water to the boil, add the vegetable stock and barley.
- Cut the vegetables into bite-sized pieces. Add the sweet potatoes, zucchini and cauliflower with the bacon to the bouillon. Season with salt, pepper and herbs. Simmer for 1 hour or more.
- 10 minutes before serving, add the Chinese noodles and savoy cabbage.
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