Vegetable Noodle Soup

This Vegetable Noodle Soup is a comforting Korean breakfast dish, brimming with vibrant vegetables and hearty noodles, perfect for starting your day. Its light yet satisfying nature makes it a nourishing option for any meal.

Ingredients

• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Mushrooms (shiitake or button) - 100 grams, sliced
• Green onion - 2 stalks, chopped
• Spinach - 100 grams, fresh
• Korean glass noodles (dangmyun) - 100 grams
• Tofu - 100 grams, cubed
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot, heat the sesame oil over medium heat and sauté the garlic and ginger until fragrant, about 1 minute.
2. Add the sliced mushrooms, carrots, and zucchini; cook for 5 minutes until the vegetables are slightly tender.
3. Pour in the vegetable broth and bring to a simmer. Add soy sauce, salt, and pepper to taste.
4. While the broth is simmering, soak the Korean glass noodles in hot water for about 10 minutes until they are soft, then drain.
5. Add the soft glass noodles, spinach, and cubed tofu to the pot. Cook for an additional 5 minutes until the spinach is wilted and the soup is heated through.
6. Serve the soup in bowls, garnished with chopped green onions.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in cholesterol and high in fiber, promoting heart health.

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