Spring Onion Noodle Soup
This spring onion noodle soup is the perfect light meal for a chilly day. Healthy and hearty this soup is full of flavor and is quick and easy to make.
Spring onion noodle soup is the perfect week day recipe
This soup is full of fresh vegetable and thick chewy noodles all combined together in a delicious clear broth. Not only is this soup super tasty, it is also incredibly easy to make. Simply chop and cook your veggies in a large saucepan before adding in the remaining ingredients and simmering. I have kept the ingredients simple for this recipe, using ingredients that are almost always in my pantry and fridge. This is a simple soup that is full of flavor and ready in less than 30 minutes!
Ingredients
Spring onions – 3 large spring onions. Also known as scallions or green onions
Noodles – I like to use udon noodles for this recipe but it really does work for any noodle type. Use anything from thick udon noodles, dried ramen style noodles or thin vermicelli noodles.
Stock – Stock cubes are great for simplicity. This recipe use both chicken and beef stock. You can use a liquid or homemade stock if you prefer. For a vegetarian or vegan option you can use vegetable or mushroom stock in place of the beef/chicken stock.
Vegetables – This recipe used carrot, mushrooms and edamame beans. However you can change these up based on whatever you have on hand. Keep your added vegetables to about one cup in total.
Ginger and garlic – Simple spices are used here. Feel free to experiment with other spices that you like though.
Hot sauce – For a little bit of a kick in flavor without being a particularity spicy soup. Use whatever spicy chili based sauce your like, alternatively you can add in 1/4 tsp chili powder.
Butter – For plant based or vegan you can absolutely switch to a cooking oil in place of the butter.
Make this spring onion noodle soup your own
The great thing about this recipe is that it is really easy to customize it to make it your own. Here are some ideas to try:
- Add a protein. Shredded chicken,cooked mince, mini meatballs, thinly sliced beef or a hard boiled egg would all be great additions to this soup. Add about 1/2 cup of protein to your soup and reduce your additional vegetables slightly.
- Clear out the veggie drawer soup. Swap your vegetables for whatever needs using up. Use around one cup of vegetables in total, finely sliced so that they will cook quickly.
- For a vegan soup simply swap out the stock for a vegetable or mushroom stock and use cooking oil instead of butter.
- Gluten free noodles can be used to make a gluten free soup.
Storage
This soup will keep well, covered in the fridge for a day or two.
Reheat a single serve in a small saucepan, simmer on low until heated through.
This soup will make enough for 2 large bowls as a main dish or 4 small bowls as a side.
Spring Onion Noodle Soup
Ingredients
Method
- Trim the root and ends of your spring onions before cutting them into 4-5cm segments. Cut the spring onion segments in half lengthwise and then cut those halves down the middle again to create long quarters.
- Peel and cut your carrot into thin strips that are about the length of your spring onion pieces but thinner.
- Cut your mushrooms in half before finely slicing them.
- Heat place your butter into a large saucepan and heat on a medium high heat until it is bubbling. Add in the spring onions and saute, stirring occasionally, until they are wilted and lightly browned.
- Next add in your carrot and mushrooms. Cook through while stirring regularly for about 2 minutes.
- Add your ginger, garlic, and hot sauce to the pan. Heat for a few seconds while you mix them through your vegetables.
- Reduce the heat to low. Add the water, crushed stock cubes, edamame beans and noodles.
- Allow the soup to simmer for 3 minutes or until the noodles are just cooked through.
- Ladle your soup into bowls and serve warm.
Thank you so much for taking the time to read through my spring onion noodle soup recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
