Clear Vegetable Broth with Rice Noodles – Enjoy a Delicious Soup!
This clear vegetable broth with rice noodles is a heartwarming dish that brings comfort and flavor to your table. Packed with fresh vegetables and aromatic herbs, it’s a perfect meal for any day of the week.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Ingredients
Scale
- 8 cups of water
- 1 medium onion, quartered
- 2 cloves of garlic, smashed
- 2 medium carrots, sliced
- 2 stalks of celery, chopped
- 1 small piece of ginger (about 1 inch), sliced
- 1 cup of mushrooms (shiitake or button), sliced
- 2 sprigs of fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- 8 ounces rice noodles (any width)
- 1 cup baby spinach or bok choy, chopped
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 small zucchini, thinly sliced
- 1 tablespoon sesame oil
- Fresh herbs for garnish (such as cilantro or basil)
- Lime wedges (for serving)
Instructions
- Begin by preparing the broth. Fill a large pot with 8 cups of water and add the quartered onion, smashed garlic, sliced carrots, chopped celery, ginger, sliced mushrooms, thyme sprigs, and bay leaves. Set the heat to high and bring the water to a boil. (Duration: about 5 minutes)
- Once the water is boiling, reduce the heat to medium-low and let the broth simmer for 30 minutes. Be sure to stir occasionally to ensure the flavors meld well. The broth is ready when the vegetables are soft and an aromatic scent fills the room.
- Meanwhile, you can cook the rice noodles. Bring a separate pot of water to a boil and add the rice noodles. Cook according to the package instructions, usually about 4-6 minutes, until al dente. Be careful not to overcook the noodles, as they can become mushy.
- Once the broth is ready, remove the herbs and vegetables with a slotted spoon or a strainer. Season the broth with soy sauce, salt, and pepper. (Duration: 5 minutes)
- Now add the cooked rice noodles, chopped baby spinach or bok choy, thinly sliced red bell pepper, trimmed snap peas, and zucchini to the broth. Cook everything together for another 3-5 minutes, until the vegetables are tender but still crisp.
- When everything is well mixed and heated through, ladle the soup into bowls. Drizzle sesame oil over the top and garnish with fresh herbs like cilantro or basil. Serve the soup with lime wedges on the side to enhance the dish as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Avoid simmering the broth for too long, as it can become cloudy and the flavor may change. Ensure you use a large pot to accommodate the vegetables and broth without overflowing. Adjust the vegetable-to-broth ratio according to your taste, and feel free to vary the herbs and spices based on the season or personal preference.