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Ingredients
Noodle Soup with Vegetables
- Ingredients
- 120 grams thin Rice noodles
- 1 ⅕ liters Vegetable broth
- 2 tsps finely chopped ginger
- 1 stalk finely chopped Lemongrass
- 3 Tbsps soy sauce
- 3 Tbsps Lime juice
- 125 grams carrots
- 125 grams Tomatoes
- 125 grams red Bell pepper
- 125 grams Pumpkin
- 125 grams Snow peas
- 125 grams Bok Choy
- 125 grams Baby corn cob
- Basil
- 1 Tbsp scallions
- salt
- freshly ground peppers
Cook the rice noodles in boiling salt water for about 4 minutes, according to the package instructions. Drain and cut into bite-size pieces using scissors.
Boil lemongrass, ginger, soy sauce and lime juice in the vegetable stock. Simmer over medium heat for about 5 minutes.
Meanwhile, rinse and peel the vegetables. Cut carrots into approximately 5 cm long thin sticks, tomatoes in columns, peppers and squash into 2 cm cubes.
Rinse bok choy, drain and shake dry. Cut bok choy leaves and stalks diagonally in 3 cm wide strips. Cut baby corn into 3 cm sized pieces.
Add carrots, corn, peppers and bok choy to broth. Simmer for about 5 minutes. Add the rest of the vegetables and herbs and cook for another 5 minutes. Season the soup with salt and pepper.
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |