Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced (about 1 tablespoon)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • 2 carrots, peeled and sliced (approx. 1 cup)
  • 2 celery stalks, sliced (approx. 1 cup)
  • 1 medium zucchini, diced (approx. 1 1/2 cups)
  • 1 red bell pepper, diced (approx. 1 cup)
  • 1 cup sliced mushrooms (cremini, shiitake, or button)
  • 1 cup frozen peas
  • 1 cup chopped green beans
  • 8 cups vegetable broth (1.9 liters)
  • 4 ounces egg noodles (about 115g) (wide or medium, your preference!)
  • 2 tablespoons soy sauce (30 ml) (or tamari for gluten-free)
  • 1 tablespoon lemon juice (15ml)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional)
  • Green onions, sliced (optional)
  • Parmesan cheese, grated (for non-vegans) (optional)
  • Chili oil (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté until softened and fragrant (about 5 minutes). Stir in thyme, rosemary, and red pepper flakes (if using).
  2. Add carrots, celery, zucchini, bell pepper, and mushrooms to the pot. Sauté for another 5-7 minutes, stirring occasionally, until slightly softened.
  3. Pour in the vegetable broth and bring to a simmer.
  4. Add the egg noodles to the simmering broth. Cook according to package directions (usually about 6-8 minutes) or until the noodles are tender.
  5. Stir in frozen peas and green beans. Cook for the last 2-3 minutes until heated through.
  6. Stir in soy sauce and lemon juice. Season with salt and pepper to taste.
  7. Ladle the soup into bowls. Garnish with fresh parsley, green onions, parmesan (if using), and/or chili oil.