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Rice Noodle and Vegetable Soup
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Source: https://recipheon.com/en/recipes/soups/rice-noodle-and-vegetable-soup
About this recipe
Rice noodle and vegetable soup is a quick, light vegetable-broth soup with carrot, bell pepper, and soy sauce. Rice noodles soften quickly and make the soup filling without a long cooking time. Carrot and bell pepper add color and gentle sweetness, while soy sauce gives the broth a deeper savory flavor. This simple Asian-style soup makes a warm lunch from a short ingredient list.
Ingredients
80 g rice noodles
1 carrot
1/2 bell pepper
900 ml vegetable broth
1 tablespoon soy sauce
Steps
Peel the carrot and cut into thin matchsticks. Remove the bell pepper's core and seeds and cut into short strips. Check the rice noodle package for the preparation method and time.
Bring the broth to a boil, add the carrot and simmer over low heat for 4 minutes. Add the bell pepper and soy sauce and cook for about another 2 minutes, until the vegetables retain a little bite. Meanwhile, prepare the noodles separately according to the package instructions.
Drain the prepared noodles and add to the hot soup. Gently separate the strands, stir and heat everything only briefly; the noodles should already be soft from preparation according to the package.
Serve immediately. Do not leave the soup on the heat after combining the ingredients, so the noodles do not become mushy and the vegetables keep their texture.
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