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Asian broccoli noodle soup

5 from 4 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 bowls
Calories: 353kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 1 tbsp oil
  • 1 medium leek, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp fresh ginger, minced
  • 1 litre (~ 4 cups) vegetable stock
  • 1-2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sriracha
  • Black pepper
  • ~ 6 spears of Tenderstem broccoli
  • 100 g (~ 3 1/2 oz) dried rice noodles (or egg noodles, if you prefer)
  • To serve: spring onions, sliced red chilli, fresh coriander (cilantro), fresh lime juice (optional)

Instructions

  • Heat the oil in a saucepan, and add the sliced leek. Cook for a couple of minutes over a medium heat until starting to soften, then add the garlic and ginger. Cook for 2 more minutes, until soft and fragrant.
  • Add the vegetable stock, soy sauce, rice vinegar, sriracha, and plenty of black pepper. Mix well to create the broth.
  • Bring to a simmer, and add the Tenderstem broccoli. After a couple of minutes, add the rice noodles, and cook for a few more minutes until the noodles are cooked and the broccoli is tender but still fairly crisp.
  • Serve the noodle soup topped with sliced spring onions, red chillies, fresh coriander (cilantro), and a squeeze of lime juice.

Nutrition

Nutrition Facts
Asian broccoli noodle soup
Amount Per Serving (1 portion)
Calories 353 Calories from Fat 106
% Daily Value*
Fat 11.8g18%
Saturated Fat 5.1g26%
Cholesterol 0mg0%
Sodium 2035mg85%
Potassium 291mg8%
Carbohydrates 62.7g21%
Fiber 3.2g13%
Sugar 6.7g7%
Protein 5.6g11%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.