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Chinese Noodle Vegetable Soup

5 from 4 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 69 kcal


  • 150 g Chinese noodles
  • 100 g Silken tofu
  • 1 Zucchini
  • 1 Red pepper
  • 200 g Snow peas
  • 2 Spring onions fresh
  • 1 Parsley root
  • 1 Garlic clove
  • 1 Leek
  • Fresh parsley
  • Salt
  • Five-spice powder
  • 1 Lemongrass stick
  • Sesame oil and olive oil


Vegetable preparation for the soup

  • Cut the zucchini, paprika and parsley root into cubes. Finely chop the garlic and cut the spring onions into thin rings. Cut the leek into very fine cubes. Sauté the leek cubes and the garlic in olive oil and 1-2 drops of sesame oil, add the remaining vegetables and sauté briefly. Season with 1 teaspoon 5 spice powder and 1 tablespoon salt, add the crushed lemongrass stick. Then pour everything with 2 liters of water. Bring everything to a boil, then add the snow peas. Just let the soup steep so that the vegetables stay crisp.
  • I cook the pasta in a separate pot according to the instructions on the packet. I cut the silken tofu into cubes.
  • Now place the noodle on a deep plate and pour the hot soup over the noodles. Sprinkle the silken tofu and chopped parsley on top and you're done.
  • If you like it spicy, you can add a fresh red pepper to the soup. I cook the soup without flavor enhancers, stock cubes, etc., simply pure ...


Serving: 100gCalories: 69kcalCarbohydrates: 6gProtein: 6.7gFat: 2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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