Vegetable Noodle Soup

Minoo prepared 3 recipes for the South Arm Community Kitchen.  A Vegetable Noodle Soup, a Chicken Chili and the Lemon Pudding which I had blogged earlier.


This Vegetable Noodle Soup is a great vegetarian dish if you use tofu instead of chicken. It will be a great dish for the cold season if you made it with chicken stock.


  • 2 tablespoons sasame oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 medium potato, peeled and diced
  • 2 large carrots, diced
  • 1 small yellow bell pepper, diced
  • 1 teaspoon each dried thyme, oregano, cilantro and ginger
  • 5 cups water (more if it’s too dry)
  • 1/2 inch bunch (2 oz) whole grain spaghetti, snapped in shorter lengths
  • 2 cups cooked chicken or firm tofu, cubed
  • 1 1/2 cups broccoli, chopped
  • 1 tablespoon honey
  • 1 teaspoon tamari
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • 1 teaspoon red chili flakes for garnish


Source: unknown

Serves 8


Vegetable-Noodle-Soup-2Heat sesame oil in a large stock pot over medium heat. Sesame oil will smoke on high heat. Add onion and fry until the onion is soft.
Vegetable-Noodle-Soup-3Add garlic, potato, carrots and bell peppers. Saute for about 5 minutes.
Vegetable-Noodle-Soup-4Season with the herbs and spices.
Vegetable-Noodle-Soup-5Add water. Bring to a boil. Cover and simmer for 10 minutes, stirring occasionally.
Vegetable-Noodle-Soup-6Add spaghetti, chicken or tofu. Cook until the spaghetti is al-dante, about 8 to 10 minutes.
Vegetable-Noodle-Soup-7Add tamari and honey.
Vegetable-Noodle-Soup-8Add broccoli and cook for a couple  more minutes.
Vegetable-Noodle-Soup-9Add the lemon juice and season with salt and pepper to taste.

Garnish with red chili flakes and serve with whole grain bread.

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