Vegetable Noodle Soup

This Vegetable Noodle Soup is a comforting and vibrant dish that combines fresh vegetables and chewy noodles in a savory broth. Perfect for a cozy meal, it's both nourishing and satisfying.

Ingredients

• Vegetable broth - 4 cups
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Mushrooms - 100 grams, sliced
• Zucchini - 1 small, sliced
• Baby spinach - 2 cups
• Noodle of choice (e.g., egg noodles or rice noodles) - 150 grams
• Green onions - 2, chopped
• Cilantro - 2 tablespoons, chopped (optional)

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Add the sliced carrot, bell pepper, mushrooms, and zucchini to the pot and stir-fry for about 5 minutes until the vegetables begin to soften.
3. Pour in the vegetable broth and soy sauce, bringing the mixture to a boil. Once boiling, reduce heat and let it simmer for about 10 minutes.
4. In the meantime, cook the noodles according to package instructions separately. Drain and set aside.
5. After the broth has simmered, add the baby spinach and cooked noodles to the pot. Stir and cook for an additional 2-3 minutes until the spinach wilts.
6. Serve hot, garnished with chopped green onions and cilantro if desired.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories and fat, making it a great option for weight management.

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