Low Calorie Lunch

Vegetarian Asian Noodle Soup

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Vegetarian Asian Noodle Soup
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Health Score:
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Healthy, because

Even smarter

Bean sprouts are rich in satiating fibre, which is also good for our intestinal health. The Chinese cabbage provides for a strong immune system, responsible for this are its contained mustard oils.

If you would like to prepare the vegetable broth yourself, then take a look at this recipe. You can also season the vegetable soup with soy sauce instead of salt. This brings additional Asian flavors to the noodle soup.

Ingredients

for
4
Ingredients
40 ounces clear Vegetable broth (Homemade or instant)
2 ounces thin soup noodles
3 ounces button Mushroom
2 ounces soybean sprout
2 ounces carrots
2 ounces Beets
2 ounces Celery
2 Chinese cabbage
2 Lettuce
salt
freshly ground pepper
How healthy are the main ingredients?
carrotCelerysalt

Preparation steps

1.

Cook the noodles in boiling salted water until al dente, then drain. Rinse mushrooms and bean sprouts, chop mushrooms as needed. Peel and finely slice carrots, turnips and celery.

2.

Rinse cabbage leaves and cut into 0.5 cm (approximately 1/4 inch) wide strips. Cut lettuce leaves into thin strips. Boil vegetable broth, adding the vegetables (except for Chinese cabbage and lettuce), and cook over medium heat for about 4 minutes. Mix in Chinese cabbage and lettuce. Add in the noodles, season with salt and pepper to taste, and serve.