I have been craaaving noodle soup for the last few weeks. I blame one of my good friends, Marine, who has been making my chicken noodle soup but swapping the pasta for rice noodles and sending me drool-worthy photos when my fridge is looking a little too Bridget Jones-esque. Is there anything more mouthwatering and heartwarming than a big bowl of soup? And the nice thing about rice noodles is that they are quite starchy so they thicken the broth and make it feel a little more filling than just plain pasta.

Inspired by Marine, here’s my super quick and easy take on an Asian-inspired vegetable noodle soup. It’s pure heaven, packed full of goodness and only takes 20 minutes to make!

Noodle soup recipe

Easy rice noodle soup, serves 4

  • 1 tablespoon olive oil
  • 1 small onion, chopped finely
  • 4-5 spring onions, sliced (separate in two bowls, one for the white and one for the greener stems)
  • 3 cloves garlic, crushed
  • 2-3 cm chunk of fresh ginger, finely grated
  • 2l vegetable stock (I used 2 of the new Knorr all natural stock cubes)
  • 2-3 tablespoons soy sauce
  • 1 chilli, chopped (or more if you like it spicy)
  • 200g medium-sized rice noodles
  • 125g shitake mushrooms, sliced
  • 100g other mushrooms (I think these were a type of enoki mushroom)
  • 2 heads of bok choy, separated and chopped or left as whole leaves (I did a mix of both)
  • sesame seeds
  • chilli flakes
  • 4 eggs


On a low heat, fry the chopped onion and the white parts of the spring onion in 1 tablespoon of olive oil. When soft, add the garlic and fresh ginger and stir for a few minutes until fragrant. Turn up the heat and add the boiling vegetable stock, soy sauce and sliced chilli. Leave to simmer for 10 minutes.

Add rice noodles, mushrooms and bok choy and cook following instructions on the noodle packet. If you like your bok choy with a slight crunch, add it once the noodles are a few minutes off instead.

If at this stage you find the rice noodles have given off a lot of starch and thickened the broth too much, add some more vegetable stock.

When you’re almost ready to eat, bring a separate saucepan of water to the boil for the eggs. You want the water to be bubbling, not simmering. Use a spoon to lower the eggs into the water and boil for exactly 6 and a half minutes, no more, no less. Make sure the water is boiling the whole time. Remove the eggs and place them in a bowl of very cold water to stop them from cooking any more. Peel eggs and slice in half.

Serve in large soup bowls and top each portion with two halves of an egg, chilli flakes, sesame seeds and the tops of the spring onions.

Easy asian noodle soupAs I’m writing this I’m sitting in Clive’s flat in snowy London and I’ve just served myself a big bowl of soup. I really couldn’t be much happier. I’m heading back home to Switzerland tomorrow though and with the temperatures dropping to -10°C, I think I’ll be making this again very soon!

Have a wonderful evening and thanks for stopping by for a read. xS

I was kindly sent a bunch of Knorr’s latest launch for a sponsored Instagram post but this blog post in itself is not sponsored, I just loved the recipe so much I wanted to share!