Janey's Noodle Soup with Vegetables

This comforting noodle soup is packed with fresh vegetables and simple flavors that make it perfect for any day. It's easy to prepare and warms you up from the inside out with every spoonful.

Quick Kitchen Tips

Use low-sodium broth to control the salt level.
Add vegetables in stages to keep them crisp-tender.
Stir the noodles gently to prevent them from clumping together.

Ingredients 0/9

3 cups water 2 tablespoons olive oil 1 (7 ounce) package fresh udon noodles 1 cup hot vegetable broth 1 large carrot, peeled and diced 1 large green bell pepper, diced ½ cup chopped celery ¼ cup soy sauce ½ cup chopped green onions

Why This Recipe Is So Easy To Love

This soup is warm and comforting, perfect for chilly days or when you need a light, healthy meal. The combination of fresh vegetables and noodles makes it both nourishing and satisfying. It’s easy to customize with your favorite ingredients.

Directions

Bring some water and a splash of olive oil to a boil in a pot over medium-high heat. Once it’s bubbling, toss in the noodles and give them a stir every now and then as they cook until they’re almost tender—this usually takes about 3 minutes. Next, pour in the vegetable broth and add the chopped carrot. Let everything cook together for about a minute while stirring. Then, throw in the green bell pepper, celery, and a good splash of soy sauce. Stir everything well and let it come back to a boil for another minute. Finally, sprinkle the chopped green onions on top before serving.

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Best Foods To Serve With This

Serve this soup with a side of crusty bread or a simple green salad. A sprinkle of fresh herbs like parsley or cilantro adds extra flavor. For a spicy kick, offer chili flakes or a dash of hot sauce on the side.

How To Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the vegetables from overcooking. This soup also freezes well – thaw overnight in the fridge before warming.

Frequently Asked Questions

Can I use dried noodles instead of fresh udon noodles?

Yes, but adjust the cooking time according to the package instructions since dried noodles usually take longer to cook.

What can I substitute for vegetable broth?

You can use water with a vegetable bouillon cube or low-sodium chicken broth if you prefer.

How spicy is this soup?

The recipe is mild and not spicy, but you can add chili flakes or hot sauce if you want some heat.

Can I add other vegetables to this soup?

Absolutely! Feel free to add mushrooms, spinach, or snap peas for extra flavor and nutrition.

Is it necessary to use soy sauce?

Soy sauce adds a savory depth, but you can substitute it with tamari or coconut aminos for a gluten-free option.

How long does this soup keep in the fridge?

Store leftovers in an airtight container for up to 3 days and reheat gently before serving.

Can I make this soup vegan?

Yes, the recipe is already vegan-friendly as long as you use vegetable broth and no animal-based ingredients.

Should I rinse the noodles after boiling?

No need to rinse; just stir them in the broth to keep the flavor and texture intact.