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Homemade Instant Noodle Soup
Why not make your own homemade instant noodle soup? It's so easy and as you can add lots of fresh veggies, it's so much healthier than buying a noodle soup. This nutritious soup is perfect for an easy light meal at home.
Course
Soup
Cuisine
Chinese
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
314
kcal
Author
Corina Blum
Ingredients
100
g
dried thin noodles
Use rice noodles to keep it Gluten Free and also as they rehyrate more quickly.
1
green chilli
Not too hot!
4
mushrooms
thinly sliced
6
baby sweetcorn
sliced
30
g
sugar snap peas
sliced
2
spring onions
sliced
10
g
root ginger
finely diced
1
teaspoon
vegetable stock powder
2
tablespoon
soy sauce
1
lime
juiced
2
tablespoon
coriander leaf
chopped
chilli oil
optional for serving
sesame oil
optional for serving
Metric
-
US Customary
Instructions
Put a nest of noodles in the bottom of each bowl. Divide the chopped vegetables between each bowl. Sprinkle with bouillon powder.
Pour boiling water over each bowl so all the vegetables are covered. Leave for 5-6 minutes.
Divide the coriander between each bowl. Squeeze half a lime into each bowl and add a tablespoon of soy sauce to each and serve immediately.
I also love to add a drizzle of chilli oil to my bowl or sometimes just sesame oil.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
314
kcal
|
Carbohydrates:
51
g
|
Protein:
11
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Sodium:
2524
mg
|
Potassium:
458
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
412
IU
|
Vitamin C:
27
mg
|
Calcium:
41
mg
|
Iron:
4
mg