Delivery cost £3.99 - Orders over £50 FREE DELIVERY to UK Mainland Only

Vegetarian Chinese Soup with GF Vermicelli Noodles


This easy Chinese vegetable soup is a perfect Asian tasty classic, healthy, and comforting. Make a batch the next time you need warming up with something hot on a cold day.

The noodles here are not cooked in the soup; they would absorb too much of the liquid. Instead, they are boiled separately, tossed with sesame oil, and then put into bowls, waiting to be warmed by the hot broth.


  • 3 Chinese mushrooms
  • 175g Nnova Rice Vermicelli Noodles
  • 2 litre water
  • 2 tbsp corn oil
  • 2 tbsp sesame oil
  • 1tbsp shredded bamboo shoot
  • 1 tbsp shredded carrot
  • A tbsp shredded celery
  • 1 tbsp straw mushrooms
  • 450ml clear soup stock
  • Salt


  • 175g parsnips
  • 175g turnips
  • 2 onions
  • 4 celery stalks
  • 2 tbsp corn oil
  • 4 tbsp chopped button mushroom stalks
  • 5 litres/ 2 ½ pints of water
  • 2 tsp salt
  • 3 black peppercorns
  • Bouquet Garni: (2 sprigs of parsley, 1 sprig of thyme and 1 bay leaf)


  • Wash the parsnips and turnips but do not peel them. Chop then into chunks.
  • Peel the onions, wash the celery and chop these into chunks, too.
  • Heat the oil in a large saucepan and add all chopped vegetables and the mushrooms stalks. Cook stirring occasionally, for 5-7 minutes over a medium heat.
  • Add the water, salt, bouquet garni and peppercorns to the pan. Bring to the boil, then lower the heat and simmer for 30 minutes.
  • Strain the liquid into a bowl, pressing the vegetables with the back of the wooden spoon to extract as much liquid as possible. Discard the vegetables left in the strainer.


  • Soak the Chinese mushrooms for 20 minutes in boiling water. Drain them. Cut off and discard the stalks and shred the caps.
  • Heat the corn oil and in a wok and stir-fry the shredded Chinese mushrooms for 2 minutes. Add the bamboo shoot, carrot, celery and straw mushrooms and stir-fry for 3 minutes more.
  • Add the vegetables to the broth and season. Bring to the boil.
  • Meantime cooks the vermicelli noodles according to the packet instructions and rinse them with warm water.
  • Tossed them in a pan with 2 tbsp of sesame oil.
  • Serve in a bowl and cover with the vegetable stock.

Leave a comment

Please note, comments must be approved before they are published