Hot and Sour Vegetable Rice Noodle Soup

Total Time
25mins
Prep 10 mins
Cook 15 mins

I came up with this today when trying to figure out something to do with a few veggies and a bag of cooked rice noodles that had made it to the end of the food shopping week. We really enjoyed it and it is also pretty healthy too.

Ingredients Nutrition

Directions

  1. Put the stock, garlic and ginger into a large pot and bring to a boil.
  2. Reduce heat and allow to simmer for about 5 minutes.
  3. Add the onions, rice wine vinegar and sauce and bring back to a boil.
  4. Add in the mushrooms, corn, bamboo shots,shredded carrots and dried chili flakes. Allow to boil for about 5 minutes.
  5. Put the noodles and black pepper into the pot and cook for two or three minutes just until they are warmed up.
  6. Divide into bowls and enjoy.
Most Helpful

5 5

Mmmm Sarah, this was good, I made exactly as the recipe said an oh boy it was good, mind you by the time I got to the bottom of the bowl my mouth was on fire but in a good way. My DH loves hot hot food, and he really liked this so I am very sure I will be making it again. Great recipe thank you so much for posting. Made for ZWT#6 2010.

5 5

This is such a fast soup to make, and it has amazing flavour. I used powdered ginger, thick Udon noodles and cut the vinegar in half. We loved it. Thanks for the recipe.

4 5

I did not make this exactly as the recipe called for. I did not have fresh ginger, so I used the ground ginger I had on hand. I used chicken broth and added some crushed red pepper flakes and half of a white onion. Then I added the green onion at the end. I had never bought rice noodles before and I am still not sure I bought the right thing because they were called rice sticks...but that is all they had. Since they were so thin I didnt cook them first, just put them directly from the bag in the pot. Well.......they were LONG! ......I should have broken them up first. Anyhow, it was delicious and I thank you for a great recipe.