Chinese Vegetable Noodle Soup

2017-04-02 17.37.39-2RECIPE #475, DAY #654


ORIGINAL RECIPE: Carole Clement’s Cook’s Companion*

TIMING: 20 minutes


TOOLS: Just a soup pot and ladle, and tools to cut things

COOK TYPE: Stovetop

HEALTH: This is a very healthful soup, even with the noodles. Full of things that help with a cold, like ginger, garlic, spice, crucifers, alliums, broth… Go ahead and add the chili at the end and you have a veggie-full, healthy dinner or lunch.

2017-04-02 17.37.46EXPERIENCE: Still going through a handful of old recipes which we used early on in our marriage. I can imagine I only made this one a few times, if that, but it does make a great soup for when you are sick. It’s easy to make, for sure, but it is full of things that help with inflammation, as well as clears the sinuses and boosts the immune system.

We liked it this time, too. It’s flavor profile is very full, so the additions to the broth are helpful. I would definitely make this again, and no one would protest. Is it especially Chinese? Dunno. I can see it on a Chinese American menu, perhaps as Chickenless Chicken Noodle Soup.

NOTES: Substitutions could include chicken broth for the veggie broth, rice noodles for the capellini, and Chinese mushrooms for the button mushrooms. Then again, there’s nothing wrong with this version. Chicken broth would make it more cold-friendly, I guess.

In order to round this meal out with some protein, I added sausage. Chinese sausage would be nice, but my regular grocer didn’t have any, so I used a chicken-spinach-garlic sausage. A vegetarian soysage would also work.


  1. In a soup pot, pour 8 cups vegetable broth. Add 4 halved garlic cloves, a 2-inch nub of peeled ginger, 4 tablespoons soy sauce, and 2 tablespoons rice vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes.
  2. Remove the chunks of garlic and ginger. Add 8 ounces sliced button mushrooms and 1 bunch scallions cut into 1 inch pieces. Simmer for 5 minutes.
  3. Add 4 ounces broken capellini and ½ small head shredded green cabbage and simmer 4 minutes, stirring occasionally.


Serve hot with sambal oolek. It would be nice with orange wedges and cilantro, as well as hot tea. Great for a cold.

LEFTOVER IDEAS: This is super simple to re-warm, on the stovetop in a saucepan. As with many soups, you may need to add some water or broth, and always check for seasonings. A squirt of lime might help wake it up.


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