garlic and ginger veggie noodle soup

Name: Garlic and Ginger Veggie Noodle Soup
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon(s) oil; 6 clove(s) garlic minced; 1 inch piece ginger grated; 8 ounce(s) mushrooms chopped; 1 cup(s) red cabbage shredded; 4 cup(s) vegetable or chicken stock; 1 tablespoon(s) soy sauce; 1 cup(s) bean sprouts; 4 ounce(s) rice noodles; fresh cilantro; hoisin sauce; lime wedges; fried shallots

5 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Nov 22, 2020

Great noodle soup

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon oil
6 cloves garlic minced
1 inch piece ginger grated
8 ounces mushrooms chopped
1 cup red cabbage shredded
4 cups vegetable or chicken stock
1 tablespoon soy sauce
1 cup bean sprouts
4 ounces rice noodles
fresh cilantro
hoisin sauce
lime wedges
fried shallots

How To Make garlic and ginger veggie noodle soup

Step 1

Add oil to a Dutch oven and add the garlic and ginger and saute until fragrant. Add the mushrooms and cook until the mushrooms give off their juices. Add the red cabbage and cook 1 minute.

Step 2

Add the stock and soy sauce. Bring to a boil and reduce to a simmer. Simmer 10 minutes.
Step 3

Cook the noodles according to package direction and drain. Add the bean sprouts and noodles to pot. Remove from heat and ladle into bowls. Garnish with cilantro, & fried shallots, drizzle hoisin sauce over top and serve with lime wedges
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes