I have been craaaving noodle soup for the last few weeks. I blame one of my good friends, Marine, who has been making my chicken noodle soup but swapping the pasta for rice noodles and sending me drool-worthy photos when my fridge is looking a little too Bridget Jones-esque. Is there anything more mouthwatering and heartwarming than a big bowl of soup? And the nice thing about rice noodles is that they are quite starchy so they thicken the broth and make it feel a little more filling than just plain pasta.

Inspired by Marine, here’s my super quick and easy take on an Asian-inspired vegetable noodle soup. It’s pure heaven, packed full of goodness and only takes 20 minutes to make!

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