A perfect combination of health, color, and comfort, this rainbow noodle soup is a must have! Especially on those rainy or cold nights where all the heart seeks is some comfort food. Try out this rainbow noodle soup and fall in love with it. Extremely simple to make and also highly customizable, and the egg on top is like a cherry on the cake!
The key ingredients in this rainbow noodle soup are lots of vegetables, cooked carefully till they are crunchy but not soggy (nobody likes that!). The results are absolutely amazing. Here’s the recipe:
Preparation time – 20 minutes
Cook time – 30 minutes
Serves – 2-3 people
- 100 g noodles (any kind would do)
- 250 g button mushrooms
- 100 g baby corn
- 1 medium carrot
- 6-7 cloves of garlic
- 50 g butter
- 2 tbsp vegetable oil
- 200 ml of vegetable stock
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 green chili (optional)
- 2 tsp black pepper powder
- Spring onion greens for garnish
- Salt to taste
- Dice all the vegetables (except the mushrooms) into medium pieces. Wash and set aside.
- Cook the noodles in boiling water as per package instructions. Add some oil and salt in it so that they do not stick to each other. Strain and set aside.
- Heat vegetable oil in a pot. Add the butter and stir the two together.
- Put in the finely chopped garlic into the bowl. Stir it into the oil in low heat. This will enable the flavor of the garlic to get infused into the oil and not burn it. This technique is known as sweating the garlic.
- After around two minutes, add the vegetables to the oil and fry for two to three minutes. Season with salt and pepper powder. I like my vegetables to be crunchy in the broth which is why I do not overcook them. Two to three minutes is enough for the vegetables to transform from the raw stage to the crunchy sauteed stage. Once done, take the vegetables out of the pot and set them aside.
- In the same pot, pour in the vegetable stock and let it come to a full boil. Season with salt and pepper as required. Make a mix of sesame oil and dark soy sauce and add it to the broth. Cook an egg till the broth reduces by one-third.
- Time to assemble. Take a large bowl, pour in the seasoned broth. Now add the cooked noodles to it. Top it off with the sauteed vegetables and a fried egg.
- Garnish with chopped spring onion leaves and chili if you would like some heat as well. Serve hot!
Feel free to add any vegetables of your choice to this noodle soup. Broccoli, cauliflower, spinach, tofu, and beans can be some great additions. Just go with your instinct and preference. For non-vegetarians, you can add some chicken or any other protein you prefer. I hope you do try this gorgeous and colorful noodle soup for yourself. I promise it will not disappoint.