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Barefoot at Brunch

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Spicy Noodle Soup with Veggies

in Recipes

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Spicy noodle soup – sure to soon be on equal footing with its more traditional counterpart, chicken noodle soup. I don’t think I’m alone in saying that when I think of autumn, with all its blustery winds and chilly temperatures, I also think about a bowl of piping hot soup. Which makes this recipe just the thing, because yesterday was the first day of fall! Perfect!

As you may have surmised if you’ve taken a peek at some of my other recipes, I’m also a fan of foods with a little spice to them. And one night, when I was craving a good bowl of noodle veggie soup, it occurred to me to add in some red pepper flakes (for spice) and some cayenne (for heat and a hint of smokiness.)

But I didn’t stop there. Oh no. I also tossed in some minced ginger and finished off my served-up bowl with a drizzle of Sriracha. I mean, go big or go home, right? And the result was a tongue-tingling, truly delicious meal.

For my non-carnivorous friends out there, this recipe is also completely vegetarian (but packed with veggies and noodles, so it’s still plenty hearty.) It’s almost reminiscent of a bowl of ramen – but better and much healthier:)

So if the shorter days and lowering temps have you in need of some warming up, grab your fluffy socks and let’s make some soup!

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Spicy Noodle Soup

Ingredients

  • 1 onion
  • 2 stalks celery
  • 2 carrots
  • 4 cloves garlic
  • 1 tbsp ginger (finely chopped)
  • 3 cups mushrooms (quartered)
  • 1 package lo mein egg noodles
  • 3 green onions
  • 4 cups vegetable stock
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • Cayenne
  • Red pepper flakes

Instructions

Veggie Prep

  1. Dice the onion and mince the garlic. Place both in a big stock pot and drizzle with the olive oil. Chop the green onions and set aside.

  2. Slice the celery into little half-moons, and peel and roughly chop the carrots and ginger. Wash and quarter the mushrooms and set all four ingredients aside.

Get Things Cooking

  1. Turn the stove on to medium-high and cook the onion and garlic until the onion is translucent, about 3-5 minutes. Add the ginger and stir to combine.

  2. When you can smell the ginger cooking (it should only take a minute or two), add the celery and the carrots to the pot. Sprinkle with cayenne, red pepper flakes, salt and pepper and give it a stir. 

  3. Allow things to cook together for about five minutes, stirring occasionally (make sure nothing burns onto the bottom of the pot) and then add the mushrooms. Sprinkle with a tiny bit more salt and pepper. You can also add another shake or two of cayenne, if you really like things spicy.

  4. Cook everything together until the mushrooms begin to release their liquid. At that point, add the vegetable stock and two cups of water. We want the juices from the veggies to be incorporated into the stock that we're adding - that's what's really going to make things good.

  5. Bring the soup to a boil and then add the lo mein noodles. Stir the noodles in and then reduce the heat until the soup is just simmering. 

  6. Cook until the noodles are fully cooked. Remove from heat and stir in about 3/4 of the chopped green onions.

Serve It Up

  1. And ta da! You're done! Quite simple. So now just dish it up into some nice big bowls, top with additional green onions and a drizzle of Sriracha and enjoy!

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