Sous Vide Vegetable Noodle Soup

Sous Vide Water Bath/Immersion Circulator; Vacuum Sealed Bag; Large Bowl; Measuring Cups/Spoons; Knife/Cutting Board

10 minutes

1 hour 10 minutes

Asian Fusion

Sous Vide, Vegetable Noodle Soup, Healthy, Nutritious

Main Course

Sous Vide

Vegetarian

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2 cups vegetable broth

1 cup diced carrots

1 cup diced celery

½ cup diced onion

½ cup diced bell pepper

2 cloves garlic, minced

2 tablespoons soy sauce or tamari sauce

1 teaspoon fresh ginger, grated

2 cups cooked noodles (any type)

Preheat your sous vide water bath to 180°F (82°C).

In a large bowl, combine the vegetable broth, carrots, celery, onion, bell pepper, garlic, soy sauce or tamari sauce and ginger. Stir to combine.

Place the mixture into a large vacuum sealed bag and seal it using the water displacement method.

Place the bag into the preheated sous vide water bath and cook for 1 hour.

After 1 hour of cooking time has elapsed, remove the bag from the water bath and carefully open it up. Add in the cooked noodles and stir to combine. Serve immediately.

Calories – 200; Fat – 5g; Carbohydrates – 30g; Protein – 10g

This easy sous vide recipe for vegetable noodle soup is packed with flavor and nutrition! The vegetables are cooked perfectly in a flavorful broth before adding in cooked noodles for a complete meal that’s ready in just over an hour!

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Uzbek cuisine includes dishes such as plov (rice pilaf with meat and vegetables) and shashlik (grilled meat skewers).