Asian-style vegetable and vermicelli soup

A light, fragrant main-meal soup: ginger broth, crunchy vegetables and rice vermicelli. Comforting and low in calories, it is a healthy, warming supper inspired by Asian noodle bowls.

Prep: 15 min  |  Cook: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 57 kcal · 2 g protein · 10 g carbohydrate · 0 g fat

Ingredients

• 100 g rice vermicelli
• 2 carrots
• 150 g mushrooms
• 100 g Chinese cabbage
• 1 tbsp ginger
• 3 tbsp soy sauce

Method

1. Bring 1.5 litres of water to a simmer with the ginger and soy sauce.
2. Add the carrots, cut into strips, and the mushrooms.
3. Cook for 8 minutes, then add the cabbage and vermicelli.
4. Leave to soften for 3 minutes and sprinkle with spring onions.

Nutritional benefits

This main-meal soup is light but filling thanks to the vermicelli, while making the most of low-calorie vegetables rich in fibre. Ginger warms you up and helps digestion. A healthy, comforting, 100% plant-based supper, ideal if you are watching your weight.

Variations and substitutions

• With tofu or prawns for extra protein.
• With soba or udon noodles.
• Hotter: chilli, lemongrass.
• With beansprouts and coriander.

Storage and preparing ahead

Best fresh (the vermicelli swells); eat it the same day.

💡 Good to know

Add the vermicelli at the end of cooking: it swells quickly and keeps soaking up the broth if left to wait.

Related reading

Discover more: vegetarian recipes · vegan recipes · slimming recipes · lactose-free recipes.

Foods in this recipe: rice vermicelli · carrots · mushrooms · cabbage · ginger.

You might also like these recipes: Homemade ratatouille · Baba ganoush (aubergine dip) · Tomato and cucumber gazpacho.