Photo of Asian noodle-vegetable soup by WW

Asian noodle-vegetable soup

Total Time
25 min
10 min
15 min
This recipe is such a fantastic meal in a bowl. Though this soup is loaded with vegetables, the prep time is quick since most of them are frozen. All you need is about 25 minutes to get this soup ready, no need for hours and hours of simmering. It features fresh shiitake mushrooms, garlic, ginger, vermicelli noodles, frozen mixed vegetables, edamame, and scallions. This hearty, colorful, satisfying mix of veggies is a warm and comforting dinner any time of the year. A final drizzle of dark sesame oil is the ultimate finishing touch. To add some heat, stir in some chili paste right before serving.


Cooking spray

2 spray(s)

Shiitake mushroom

3½ oz, stems removed, caps sliced (about 1 1/2 cups)

Fresh ginger

2 Tbsp, fresh, grated

Jarred minced garlic

1 Tbsp

Reduced sodium chicken broth

6 cup(s)


2 cup(s)

Less sodium soy sauce

6 Tbsp

Uncooked vermicelli

6 oz, broken in half

Frozen mixed vegetables

1 pound(s), Asian stir-fry variety

Shelled edamame

1 cup(s), frozen


½ cup(s), chopped, sliced

Dark sesame oil

2 tsp


  1. Coat a large saucepan with cooking spray; heat over medium heat. Add mushrooms; stir-fry until lightly browned, about 3 minutes. Add ginger and garlic; stir-fry until fragrant, about 30 seconds.
  2. Add broth, water and soy sauce; bring to a boil over high heat. Stir in vermicelli, reduce heat to medium-high and boil, 2 minutes. Add frozen vegetables and edamame; bring to a simmer. Simmer until vegetables and vermicelli are tender, about 5 minutes; remove from heat and stir in scallions. Spoon soup into bowls; drizzle each serving with 1/4 teaspoon oil. Yields about 1 1/2 cups per serving.