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Katie's Cucina

Asian Noodle Soup

I love to make this vegetarian style soup on a cold day (or a warm one for that matter)! The flavors all blend so well together! You can add pre-cooked diced chicken, pork, or beef to this soup if you’d like. I, however, love it the way it is!

Prep:  10 minutes
Total: 40 minutes


  • 1 onion diced
  • 1 celery stalk, diced
  • 2 carrots, diced
  • 2 stalks of green onion, diced
  • 1/2 of jalapeno, diced
  • 2 tbsp chicken base (or if you want to make it pure vegetarian, vegetable base)
  • 2 tbsp minced garlic
  • 2 tsp minced ginger (keep minced ginger in the freezer and break off pieces as needed–it can last in the freezer for a few months)
  • 1 tbsp sesame oil
  • 1 tsp fennel seeds
  • 1/4 teaspoon ground cinnamon
  • 1 small handful of thin spaghetti
  • 4 cups water (or more if needed)


1.  Clean and dice all vegetables required for recipe.

2. In a soup pot add the sesame oil, garlic, ginger, onions, celery, carrots, and jalapeno. Cook for 5-10 minutes until tender.

3. Add chicken/vegetable base, fennel seeds, ground cinnamon, and 4 cups of water. Bring to a boil.

4. Break spaghetti with hands into bite size pieces. Add into soup, and cook until done.

5. Enjoy!!!

Side Suggestions: Asian Salad, Spring Rolls, Summer Rolls, Sushi


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2 Responses to “Asian Noodle Soup”

  1. PenLight posted on March 9, 2010 at 8:59 am (#)

    Yum, yum, yum. I'm so grateful for some of the food I have tried from your site. I have left a blog award for you at my blog.

  2. Katie posted on March 11, 2010 at 8:34 pm (#)

    Awe! Thanks! This soup is awesome… it's meant to be made with diced up chicken, but my husband and i enjoy it so much more without the chicken!

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