Hot Noodle Soup

This hot noodle soup is more like clean-the-fridge soup. Besides being a super convenient soup to make, it is a meal in a bowl with noodles, veggies and the works.

Add vegetables you like with noodles & some condiments, and lo! Your soup is ready to be chowed down.

This one-pot wonder is a perfect winter warmer and for lazy weeknight dinners.


  • Noodles – As much or as little as you like
  • Stock/water – 4 cups
  • Oil – ½ tblspn.


  • Carrot – 1
  • French beans – 12-15
  • Celery (optional) – 2 stalks
  • Spinach – 1 small handful
  • Capsicum – 1/2
  • Spring onion/green onion/scallions – 1 stalk
  • Onion – ½
  • Cabbage – ¼
  • Garlic – 5 cloves
  • Ginger – ½ inch piece, peeled
  • Chilli – 1


  • Soy sauce – 1 tblpsn
  • Chilli sauce (red/green) – 1 tblspn
  • Vinegar – 1 tblspn
  • Salt and pepper – As required


  1. If you have mad knife skills or a knife ninja, chop the vegetables finely or at an angle. If you are like me, with average knife skills, use a chopper.
  2. While chopping the spring onions, reserve some of the green bits for garnish.
  3. Heat oil in a pot.
  4. Add chopped ginger and garlic to the hot oil, sauté until fragrant.
  5. Follow it up by adding the onions and the white part of the spring onion. Give it a good mix.
  6. Once the onion turns soft, add chopped carrots and beans. These vegetables take the longest time to cook.
  7. Keep sautéing them for about 3 minutes.
  8. Toss in chopped cabbage, capsicum and celery.
  9. Cook for another 3-5 minutes.
  10. Add the items under condiments Mix it all well.
  11. Add more of the condiments, if required.
  12. Finally add the noodles and spinach; follow it up by pouring the stock.
  13. Bring the soup to a boil and cook until the noodles are soft.
  14. Serve hot.


  1. I used veggies that I had to use up in my fridge. You could add vegetables like mushrooms, bok choy, coloured capsicum, etc.
  2. Adjust seasoning and condiments depending on your preference.
  3. If you are serving the soup to kids, you could bring down the spice levels by making it mild.
  4.  I used white vinegar, you could also substitute it with rice wine vinegar.
  5. I have not used thickeners like corn flour/arrow root flour as there is sufficient amount of starch from the noodles. You could use them to thicken the soup, if you don’t like it very thin.

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