Veggie noodle broth

Super veggie noodle broth

This comforting broth is great when you’re feeling run down and in need of a nutritional hit! I love oodles of noodles and find that brown rice vermicelli ones stay a bit more al denté than the white rice version, which can go a bit gloopy if left to boil for even a second too long. They also have a worse long-term effect on my blood glucose levels so, generally, brown rice noodles are preferable.

Once all the veg are chopped this is quite a quick meal to make, it’s also great for a healthy lunch stockpile if made early on in the week. It’s particularly nice with lots of stock, so all the veg are floating about a bit. If you start to run out of liquid around portions 4 and 5, just add some more stock!

I tend not to season with any salt as I’m watching my blood pressure and I find the stock salty enough but, obviously, you can adjust this to your personal taste.


  • 1 red pepper
  • 1 large carrot
  • 1 courgette
  • 2 large flat mushrooms
  • 3 large spring onions (or 5 smaller ones)
  • 1 green birdseye chilli (or to taste)
  • 1 large clove of garlic
  • 100g (usually half a packet) of brown rice vermicelli noodles
  • 2 litres of chicken or vegetable stock
  • Olive oil
  • Pepper


  1. Place a large pan on the hob, add a little olive oil and put on a medium heat.
  2. Meanwhile de-seed the red pepper and peel the carrot. Finely dice them into tiny chunks and add them to the pan.
  3. Next, finely dice the courgette and add it to the peppers and carrot.
  4. Dice the mushroom and add it to the veg pan. Give it all a good stir and season with black pepper.
  5. Finely slice the spring onions into discs. Add 2/3 to the veg pan, keeping the rest to one side for later. Finally chop the garlic and chilli and add to the pan. Give it all another good stir. When the veg begins to soften, test a little to make sure it’s cooked through. As its diced so small it should be done within about 10 minutes of adding the carrot and peppers.
  6. Then, in a separate pan bring the chicken stock to the boil. Follow the cooking instructions on the noodle packet (usually soak in pre-boiled water for around 5 mins). When the noodles are al dente, add the vegetables and give it all a good mix.
  7. Serve with a few of the raw spring onions sprinkled on the top.

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