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Vegetarian noodle soup

Vegetarian noodle soup

Vegetarian noodle soup

There is no hard and fast recipe for this dish. It varies every time I make it. Here’s the basic version:

Required for two large servings:

Four cakes of dry noodles.
Large saucepan.
Seven cups of water.
One bag of frozen vegetables.
Assorted herbs and spices such as:
Chives, Moroccan mix, Thai mix, ABC sauce, Massel “chicken” or vegetable seasoning, Ayam satay powder, black pepper, dry fried onions.


The seven cups of water go in the saucepan and place on cooker.

As the water is heating add the frozen veg. Add the herbs and spices. Amounts are whatever you fancy but a heaped teaspoon of each is a good starting point. Give it a good stir.

When the water has reached boiling point add the four cakes of noodles and separate with a pasta hook.

Boil for another two to three minutes.

Serves into large bowls.

Garnish with more dry fried onions and chives.


If you like it more soupy you can add another cup of water. Likewise if you like it more noodly add another cake.

This recipe is probably vegan too. Check your ingredients to be sure.

Lots of other herbs and spices work with the basic recipe. Experimentation can be rewarding. I add chili sauce to mine, for example.

Grated cheese, added while serving, is another variation.

Total preparation and cooking time should be less than ten minutes.