Stir-fry soup is the perfect meal for whenever you need an easy, quick and wholesome meal in a hurry. Use ready-prepared stir-fry veggies or even just ordinary frozen mixed vegetables.This soup is easily tailored to your preferences and whatever you have at home.
500gramsmixed vegetablesIdeally use a prepared bag of stir-fry vegetables either fresh or frozen. Or ordinary frozen vegetable mix.
1mediumonionfine diced [can use frozen diced onion]
1inchfresh gingergrated or minced, or 1 teaspoon of dried ginger
4clovesgarlicfine chopped or minced, or 1-2 teaspoon of garlic powder or paste.
2tablespoonssoy sauce
200gramsrice noodlesdried, or use 400g of fresh noodles, or shelf-stable ready-to-use Udon noodles.
1tablespoonChinese 5 spice powderOr curry powder, or similar spice blend
1.5litresvegetable broth [hot]
80gramskaleeither fresh or frozen, or a different green vegetables. although this is an optional addition.
Instructions
Add the vegetables and noodles to a soup pan, along with the garlic, onion, ginger, soy sauce, and Chinese 5 spice.
500 grams mixed vegetables, 1 medium onion, 1 inch fresh ginger, 4 cloves garlic, 200 grams rice noodles, 1 tablespoon Chinese 5 spice powder, 2 tablespoons soy sauce
Pour in the hot vegetable broth.
1.5 litres vegetable broth
Bring to the boil, lower the heat and simmer for about 5 minutes.
Next add the kale or a different green veggie.Simmer for 3-5 minutes.
80 grams kale
Taste the seasoning. It will likely not require salt and pepper but add it if preferred, also add more soy sauce to taste.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Give your stir fry soup an extra flavour boost by adding a packet of vegan-friendly stir fry sauce at the end of cooking. This is a good way to use up a packet that may have been lying around for a while!
A few tablespoons of mango chutney stirred through the finished soup or add a few teaspoons to each portion transforms the soup into what my kids call Pot Noodle Soup! The mango chutney is especially nice if the 5 spice powder is replaced with curry powder.
Reduced packets of veggies or veggies needing used up in the fridge, or ready prepared stir-fry veggie mixes are ideal for this recipe.
Leftover stir-fry soup will keep fresh in the fridge for up to 3 days, in a covered container.
A little extra veggie stock will be required when reheating the soup as the noodles will have likely soaked up most of the broth. Reheat gently until piping hot throughout.
Leftovers can be used as a spring roll filling, for more ideas on repurposing leftover stir fry soup do have a look at the helpful recipe notes above the recipe.