Noodle Soup – Quick & Healthy


Noodle Soup

My idea of a Soup is mostly similar to a Bisque, rich, creamy, comforting and flavorful. So when my husband introduced me to the idea of Vietnamese Noodle Soup, which is basically a bowlful of broth, with a few pieces of veggies floating along with the noodles, I was very hesitant to give it a try. But he kept saying its healthy and I’ve got to try it, so I summoned up the courage to dip my spoon into the bowl and bring it to my mouth. I have to say, it wasn’t awesome, but it was definitely not boring & tasteless, as I had thought it would be.

The recipe you see below, is made with calorie-free, soy-free, gluten-free Miracle Noodles, which promises to be a bundle of health benefits, especially weight-loss, lowering cholesterol, diabetes and constipation. The soluble fiber found in the Miracle Noodle slows digestion and prolongs the sensation of fullness, thereby helping any weight-loss initiative, as well as helping the body absorb more nutrients. This health benefit was enough to motivate me to include these in my diet plan. Of course, I didn’t want my taste-buds to suffer too, so I adapted the recipe to include some more veggies and flavor by using herbs and spices.

You can order a sampler packet of Miracle Noodles online, but you can even make this soup by using regular low-carb, gluten-free Angel Hair pasta that you can buy in your local grocery stores.


Vietnamese Noodle Soup
Serves: 2
Prep Time:10 mins
Total Time: 20 mins

3 cups vegetable stock or water
1 clove garlic, minced
1 tsp minced ginger
1- 7oz bag of Angel Hair Noodles
1 cup bean sprouts
2 scallions, sliced into 1/4 inch pieces
1 tsp chili sauce(optional)
1/2 lime, cut in half
1/4 cup chopped cilantro
1/3 cup of mushrooms-any variety (optional)
1/4 cup green peas
3 tbsp carrots – chopped into cubes
3-4 fresh lettuce leaves – finely shopped or shredded
1 thinly slice chili pepper with seeds removed (optional)

In a 3-quart saucepan, bring the vegetable stock to a boil over medium-high heat. Add minced garlic and ginger and let simmer for 10 minutes.

In a colander, rinse the noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls.

Add the chopped mushrooms, peas, carrots to the boiling water, and cook until soft, but not mushy.

Pour the clear soup into bowls over the noodles. Divide the chopped lettuce and bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro and serve.

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