Vegetable Noodle Soup



Bean sprouts are rich in fiber, protein, vitamin K and potassium, all of which are excellent nutrients for your heart health.


  • 6 cups beef stock
  • 2 cups water
  • 1 onion (quartered)
  • 4 cloves garlic (roughly chopped)
  • 2 tsp Nutrioli®
  • 1 star anise
  • 3 slices of fresh ginger
  • 3½ oz. rice noodles
  • ½ cup cilantro (roughly chopped)
  • 1 cup bean sprouts
  • 2 carrots, peeled and shredded
  • ½ cup spring onions, sliced up to green stalk
  • 2 hot peppers (sliced)
  • 1 bunch of chard
  • Salt and pepper
    Valor nutritivo por porción

  • 201 kcal
  • 5g Fats
  • 11g Proteins
  • 29g Carbohydrates


  1. Heat Nutrioli® in a heavy pot. Sauté onion, spring onion and garlic until translucent. Add ginger and star anise and sauté for another minute.
  2. Pour in beef stock and water. Season with salt and pepper. Bring to a boil, add noodles and chard, and let noodles cook. Serve soup immediately in individual bowls. Garnish with cilantro, bean sprouts and hot peppers.



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