Mixed Veggies Noodle Soup Recipe

Prepare broth

In a large pot or Dutch oven, heat 1 tablespoon neutral oil over medium heat. Add the smashed ginger and crushed garlic and sauté 30–45 seconds until fragrant (do not let brown).

Pour in 6 cups vegetable broth and 1 cup water. Scrape any browned bits off the bottom of the pot with a wooden spoon.

Add 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Bring the broth to a gentle boil, then reduce heat to a simmer. Simmer uncovered for 8–10 minutes to allow flavors to meld.

Cook noodles

While the broth simmers, bring a separate medium pot of salted water to a boil (if using wheat/egg noodles) and cook noodles according to package instructions until just al dente (usually 4–6 minutes for thin noodles). If using rice noodles, soak or cook per package instructions. Drain and rinse briefly under warm water to stop cooking. Toss with a tiny drizzle of neutral oil if desired to prevent sticking and set aside.

Alternatively, for fewer dishes, add the noodles directly into the simmering broth during the last 3–4 minutes of cooking if the package indicates the noodles finish quickly in broth.

Sauté hearty vegetables

Add the sliced mushrooms, julienned carrot, and sliced celery to the simmering broth. Simmer 4–5 minutes until vegetables begin to soften.

Add the zucchini and frozen peas and continue to simmer 2–3 minutes more until zucchini is tender-crisp and peas are heated through.

Stir in the chopped baby spinach (or bok choy leaves) and the white parts of the green onions. Cook 1–2 minutes until spinach wilts.

Taste the broth and adjust seasoning with additional soy sauce or salt/pepper as needed.

Combine and finish

Divide the cooked noodles among 4 bowls. Ladle the hot vegetable broth and vegetables over the noodles so everything is evenly distributed.

Stir in 1 teaspoon sesame oil and 1 tablespoon fresh lime juice into the pot, or drizzle into each bowl for brighter flavor. If using, add 1/2 teaspoon chili flakes or a squirt of sriracha to taste.

Garnish each bowl with the green parts of the sliced green onions, chopped cilantro or parsley, and a sprinkle of toasted sesame seeds if desired.