This is a really tasty, warming, and substantial soup which works well as an alternative to chicken noodle soup. It's suitable for vegetarians and vegans. It can be halved or doubled to make as much as you need, and quantities can be tweaked without much detriment to the flavor. You can get eggless noodles in most Asian specialty supermarkets.


Recipe Summary

10 mins
20 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a saucepan over medium heat. Cook leek and crushed garlic in the hot oil until soft, 3 to 4 minutes. Add vegetables; cook and stir until soft, 3 to 4 minutes. Add water, soy sauce, vegetable bouillon, and salt; bring to a boil. Add noodles, reduce heat, and simmer for 10 minutes.


Cook's Notes:

Instead of the bag of mixed vegetables, you could use: 1 handful each of napa cabbage and boy, cut into ribbons, 1 diced carrot, and 1 handful bamboo shoots.

If you're using a stir-fry blend with large leafy greens and carrots, slice greens into ribbons and dice carrots before continuing.

If using cooked noodles, add them in the last 1 to 2 minutes of simmering. To make the soup more spoon friendly, you can take a long knife and slice across the pot a few times to cut the noodles (or just eat them first with a fork!).

Nutrition Facts

339 calories; protein 9g; carbohydrates 63.6g; fat 5.1g; sodium 1598.5mg. Full Nutrition