Watercress Noodle Soup
A quick, comforting noodle soup with fresh watercress, mushrooms, and crispy shallots in a savory broth. Ready in about 20 minutes, perfect for a fast weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 8g
comfortingquickThaiveganvegetariangluten-freeplant-basedbrothy
Ingredients
- 4 oz rice noodles
- 4 oz watercress
- 4 oz mushrooms
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 2 tbsp fried shallots
Instructions
- 1
Bring 4 cups vegetable broth and 2 tbsp soy sauce to a boil in a pot over high heat, about 5 minutes.
- 2
Add 4 oz rice noodles and 4 oz sliced mushrooms; simmer until noodles are tender, about 4-5 minutes.
- 3
Stir in 4 oz watercress and cook until just wilted, about 1 minute.
- 4
Ladle soup into bowls and top each with 1 tbsp fried shallots and chopped green onions if desired.
Tools you’ll need
- pot
- knife
- cutting board
- ladle
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