Lola’s Kitchen: Noodle Soup with Vegetables Recipe

December 1, 2017 Lola's Kitchen 14

LolaKitchen

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

I like noodles and I like noodle soup. We regularly buy those packages of noodle soup where you only have to boil water and add it to them. Which are good. But one day I spotted these ramen noodles in the grocery store and decided home made noodle soup with lots of vegetables sounded good. I vaguely remember I once made a noodle soup recipe, but didn’t remember much of the details, so I just came up with a recipe. And then I was totally surprised when on the first attempt it turned out great! It has a rich taste, but not too salty. It had lots of vegetables, maybe a bit too much, but I wanted to add many different kinds of veggies. So feel free to skip some of them if you want your noodle soup with less vegetables.

Noodle-Soup-close-up

Ingredients

  • Ramen Noodles – 270 gram
  • Red Bell pepper – 1
  • Onion – 2
  • Carrots – 3-4
  • Green Beans – 200 gram/ 1 cup
  • Corn – 1 small can/ 1/2 cup
  • Edamame Beans – 1 small can/ 1/2 cup
  • Soy sauce – 2 tablespoons
  • Miso – 1 heaped teaspoon
  • Vegetable Bouillon cubes (low salt) – 2
  • Water – 1- 1.5 liter/ 4-5 cups
  • Ginger – 1 inch piece or 1 teaspoon ginger paste
  • Garlic – 4 cloves or two teaspoons garlic paste
  • Tofu – 1 block (optional)
  • Olive Oil

This recipe serves about 5-6 people.

Method

  1. First cut the onions in small pieces. Put them in a big pan with a bit of olive oil. Then cut the red bell pepper, carrots (grate them first) and green beans.
  2. Bake the onions in the pan until they are translucent. You can add the ginger and garlic as well now, unless you use paste, then add it a bit later with the water. Then add the red bell pepper, carrots and green beans. Stir a bit. Then add the water, the bouillon cubes, garlic (if using paste) and ginger (if using paste) and let it cook for 20 minutes.
  3. If serving with tofu, start on that in the meantime. Cut the tofu in small cubes and then bake it for about 20 minutes.
  4. Once the soup has cooked for 20 minutes, add the corn, edamame beans, miso and soy sauce. Stir well and let cook for another 5 minutes.
  5. Now add the ramen noodles and the tofu and let it cook for another 5 minutes, or longer depending on which noodles you use and the instructions on the package of the noodles.
  6. Now you can eat your noodle soup!

Noodle-Soup-in-pan

Have you ever tired noodle soup?

14 Responses to “Lola’s Kitchen: Noodle Soup with Vegetables Recipe”

    • Lola

      It was pretty neat I came up with my own recipe and it turned out great the first time. Miso is a seasoning paste made from fermented soy beans. It has a pretty strong taste and is used in some Japanese recipes.

  1. Lorna

    I make chicken and noodle soup with wide egg noodles and carrots and celery. I’ve never added more veggies, but I bet it would work. I’ve actually never cooked with miso or ginger so I don’t know what either really tastes like. And no tofu. Yours almost looks like Lo Mein although maybe that’s because I had that for dinner. I am glad it turned out so well on the first try!

    • Lola

      I thought the ginger and miso worked really well here. I do cook a lot with ginger, but only have a few dishes in which I use miso. I am really glad it turned out so well.

  2. Greg

    I love noodle soup and trying different varieties, sometimes getting the vegetable mix right can be tricky but I just love chicken broth mmm lol. Looks like a great recipe!
    Greg recently posted…Sunday Post #222My Profile

    • Lola

      Getting the vegetable mix right sure can be tricky. It was a bit much with all these veggies, but I liked having all the different ones in the same dish. You can easily swap out the bouillon cubes for another flavor.

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