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A hearty veggie noodle soup with rice vermicelli and fresh ingredients in a bowl.

Easy 20 Min Veggie Noodle Soup Hug

A quick and hearty vegetable noodle soup perfect for a cozy meal in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine Vegetarian
Servings 4 servings
Calories 250 kcal

Ingredients
  

Oil & Aromatics

  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion diced
  • 2 cloves Garlic Cloves minced or finely diced

Veggies

  • 2 medium Carrots chopped into bite-sized pieces
  • 1 medium Zucchini diced
  • 2 cups Baby Bok Choy chopped into bite-sized pieces

Liquids & Seasonings

  • 1 liter Vegetable Stock
  • 3 tablespoons Soy Sauce or tamari for gluten-free
  • 1-2 cups Water to adjust broth consistency
  • 100 grams Rice Vermicelli Noodles

Seasonings & Garnishes

  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup Fresh Parsley chopped
  • to taste Cracked Black Pepper
  • to taste Sriracha or Chili Flakes

Instructions
 

  • Sauté diced onion in olive oil until translucent, then add garlic and cook for 1 minute.
  • Add chopped carrots and zucchini; sauté for a few minutes until slightly softened.
  • Pour in vegetable stock and soy sauce; season with salt and pepper. Add water to reach desired broth consistency. Simmer for 10-15 minutes until carrots are tender.
  • Stir in baby bok choy and rice noodles; cook for 1-2 minutes until noodles are soft and greens are tender-crisp.
  • Ladle into bowls and garnish with parsley, black pepper, and sriracha if desired.

Notes

Feel free to customize with your favorite vegetables or spice level.
Keyword vegetables