Vegetable Noodle Broth

Continuing on the warm soups for winter theme, I’ve ventured out further east for this recipe, Vietnam to be precise. Even the staples like tomato and butternut squash soup can be complicated for some; this recipe cannot get anymore simpler. The beauty of a broth is that you can make it your own and put whatever you have in your fridge into it. As long as all the cupboard staples such as stock cubes, ginger and limes are present this will warm you up any winter day of the month.


  • 600ml water
  • 1 vegetable stock cube
  • Ginger, Thin sliced
  • Bean sprouts
  • Red Pepper
  • Chest nut mushrooms
  • Red onion
  • Pak choi – rough chop
  • 1 lime
  • Fresh Sage
  • Udon Noodles
  • Table spoon oil
  • Black pepper, half teaspoon



  • Spring onion (garnish)
  • Chillies (garnish)
  • Sesame seeds, 1 teaspoon


Serves: 3




  • Shallow fry the ginger and red onion in oil for 1 minute


  • Add the 600ml water and vegetable stock, and season with pepper and bring to boil



  • Reduce the heat and add mushrooms, bean sprouts and peppers mix. Cook for 2 minutes


  • In a separate pan make you Udon noodles, follow instructions on your pack.


  • Remove broth off heat and add the Pak Choi, fresh Sage and squeeze the lime in and mix


  • Serve hot.



Serving instructions:

  • Place the noodles first at the bottom of your bowl
  • Ladle the broth in with all your vegetables.
  • Top with spring onion, chillies and sesame seeds



  • Low calorie meal
  • Good dietary fiber meal
  • Low in salt (sodium)
  • Low saturated fat

For added protein, add tofu to cook when you place mushrooms, bean sprouts to cook for 2 mins.veg-broth

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