This veggie noodle bowl is perfect for days when there’s a slight chill and you want something warm and comforting. Carrots and peppers are spiced with some ginger and then covered in a vegetable broth to create a light soup, which is then poured over egg noodles. Top with a soft boiled egg and a handful of nutrient dense and fragrant microgreens for a delicious meal.


Hot Veggie Noodle Bowl with broth, eggs and microgreens

A steaming ginger flavoured broth with veggies, poured over egg noddles and topped with a soft-boiled egg and microgreens. This recipe is vegetarian, dairy free, nut free and has no added sugar
Course: Mains
Dietary: Dairy Free, No Added Sugar, Nut Free, Vegetarian
Servings: 4


  • 4 egg noodle nests I use the egg noodles from Woolworths
  • 6 cup vegetable broth
  • 1 medium yellow onion finely chopped
  • 1 Tbsp olive oil
  • 1 clove garlic minced
  • 1 tsp ground ginger
  • 1 tsp Salt
  • 1/2 tsp black pepper
  • 1 red pepper thinly sliced
  • 3 carrots julienned
  • 4-6 soft-boiled eggs
  • 200g microgreens


  • Cook the noodles according to the instructions on the packet. Once cooked, drain them and set aside.
  • Prepare your veggies. Chop the onion. Cut the red pepper into thin strips and using a julienne peeler, julienne the carrots. If you don’t have a julienne peeler you can cut the carrots into thin strips instead.
  • Heat olive oil in a large pot and add the onions and garlic. Cook until the onions are translucent and fragrant (about 5 minutes). Add the ginger, salt, pepper, red pepper and julienned carrots. Cook for another 5 minutes until the pepper and carrots are cooked but still crispy.
  • Add the stock and bring to a boil. Once boiling it’s ready to serve.
  • To serve, divide the noodles between bowls, pour the vegetable and broth mixture over and top your dish with a soft boiled egg and a handful of microgreens.


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