Asian Noodle- Vegetable Soup

Total Time
25 min
10 min
15 min
A fantastic meal in a bowl. Though this soup is loaded with vegetables, prep time is quick since most of them are frozen.


cooking spray

2 spray(s)

fresh shiitake mushroom

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

ginger root

2 Tbsp, fresh, grated

minced garlic

1 Tbsp

reduced-sodium chicken broth

6 cup(s)


2 cup(s)

low sodium soy sauce

6 Tbsp

uncooked vermicelli

6 oz, broken in half

frozen mixed vegetables

1 pound(s), Asian stir-fry variety

edamame (shelled)

1 cup(s), frozen

uncooked scallion(s)

½ cup(s), 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.


To add some heat, stir in some chili paste before serving.

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