If you watched Australian morning television, you may remember this healthy noodle soup recipe making an appearance on Studio 10, one of Network 10’s most popular daytime shows.
I had the pleasure of sharing my Simmering Noodle Soup recipe on air, alongside entertainment reporters Angela Bishop and Richard Reid, bringing wholesome, nourishing cooking to viewers across Australia.
Studio 10 aired for a decade, becoming a favourite for its mix of lifestyle, entertainment, celebrity interviews and easy, family-friendly recipes.
This simmering noodle soup has become one of my most requested recipes because it’s quick to prepare, deeply satisfying and wonderfully adaptable.
Built on a fragrant broth infused with ginger, garlic and fresh herbs, every spoonful delivers comforting flavour alongside wholesome ingredients. Add your favourite protein, seasonal vegetables and noodles for a complete meal that comes together with minimal fuss.
As a chef and clinical nutritionist, I believe soup is one of the simplest ways to nourish the body. The warming broth supports hydration, colourful vegetables provide fibre and antioxidants, while protein and noodles make this a balanced meal the whole family will enjoy.
Therapeutic notes
Ginger and garlic provide warming, aromatic compounds traditionally used to support wellbeing, while the broth encourages hydration.
Add mushrooms, leafy greens and quality protein to boost fibre, vitamins and satiety.
For a gut-friendly version, choose gluten-free noodles and finish with fresh herbs and a squeeze of lime for brightness.
FAQs
What makes this noodle soup so nourishing?
This soup combines a flavourful broth with fresh vegetables, quality protein and noodles to create a balanced meal. Ginger, garlic and fresh herbs add both depth of flavour and functional nutritional benefits.
Can I make this noodle soup ahead of time?
Yes. Prepare the broth and toppings in advance, then cook the noodles separately. Add the noodles just before serving to prevent them from becoming soft.
Which noodles work best for this recipe?
Rice noodles, soba, egg noodles, ramen noodles or even zucchini noodles all work well. Choose your favourite or use what you have on hand.
Can I make this recipe gluten-free?
Absolutely. Simply use gluten-free noodles and ensure your stock and soy sauce are certified gluten-free. Tamari is an excellent gluten-free alternative to soy sauce.
Can I make this soup vegetarian or vegan?
Yes. Replace the chicken stock with a quality vegetable stock and use tofu, tempeh or edamame as your protein. Mushrooms also add wonderful savoury flavour.
What protein can I add?
Poached chicken, shredded roast chicken, prawns, tofu, tempeh or thinly sliced beef are all delicious options. For a boost of nutrition, add a soft-boiled egg before serving.
Can I use bone broth?
Yes. Bone broth creates a richer, more deeply flavoured soup and adds extra protein and collagen, making it a nourishing option for cooler months.
How should I store leftovers?
Store the broth and noodles separately in airtight containers in the refrigerator for up to three days. Reheat the broth gently and add the noodles just before serving.
Can I freeze this soup?
The broth freezes beautifully for up to three months. Freeze without the noodles, then cook fresh noodles when you’re ready to enjoy the soup.
How can I make this soup even healthier?
Add extra leafy greens such as bok choy, spinach or kale, increase the vegetables, choose lean protein and finish with fresh herbs, lime and a sprinkle of sesame seeds for extra flavour and nutrition.
PrintStudio 10 TV Sammy’s simmering noodle soup
- Total Time30 minutes
- Yield2-4 1x
- DietGluten-Free
The potent, anti-viral healing properties of turmeric include the powerful antioxidant called curcumin which gives the Indian spice its characteristic yellow colour.
Ingredients
1 litre vegetable stock
2 tablespoons tamari
1 small packet vermicelli, prepared as per packet instructions
2 small red chilli, chopped
1 tablespoon fresh ginger, grated
2 teaspoons fresh turmeric, grated
2 small bok choy, chopped
1 cup spinach leaves
1/4 cup parsley, chopped
4 spring onions, finely sliced
2 limes, juice of
Instructions
- Bring stock and 2 tablespoons of soy to the boil. Reduce heat.
- Add noodles, red chilli, grated ginger, turmeric and bok choy.
- Simmer for a few minutes until noodles are cooked. Add spinach.
- Stir through parsley, spring onions and a squeeze of lime juice to serve.
Notes
Like other tuberous rhizomes, turmeric contains anti-inflammatory actions by the reducing histamine levels. It also lowers cholesterol by stimulating the flow of bile which helps to break down fat, this can also help to clear the liver of toxins.
Ayurvedic medicine has prized its circulatory actions which help minimise the aggregation of blood platelets.
The essential oil that the spice possesses have anti-microbial and anti-bacterial properties, thus helping to heal or inhibit infections.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Simmer
- Cuisine: Modern Australian
You must be logged in to post a comment.