Name: Healthy Two Minute Noodle Soup recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: asian, australian
Ingredients: 1 tsp olive oil; 2 cloves garlic, crushed; 1 tsp grated fresh ginger; 2 litres chicken stock; 2 x 85g packets instant noodles; 500.00 ml frozen vegetable mix; 62.50 ml chopped fresh herbs; 20.00 ml soy sauce; 1 tsp sesame oil

by Greer Worsley Last updated on 05/07/2025

I love two-minute noodles, but I can’t say that I’m a fan of their unhealthiness. So, I decided to come up with a solution that satisfies both my cravings and my stomach. It doesn't take much more than 2 minutes to turn two-minute noodles into a healthy soup with a handful of pantry and freezer staples.

How to make a healthy two-minute noodle soup: key tips

This makeover makes use of the noodles only. You can save the flavour sachets for another purpose or just discard it.

Cook the garlic and ginger in some oil in a large saucepan to soften them and impart flavour into the oil. Once this is done, you can then add the stock, noodles and vegetables. You don’t need to break up the noodle blocks before adding them, but stir them gently as they cook and they will easily separate. Try not to overcook the noodles or they’ll break up.

Remove your pan from the heat to stir through all your flavourings, then serve immediately.

Key ingredients in this healthy two-minute noodle soup recipe

Two-minute noodles are available at supermarkets and Asian grocers. You don’t need to worry about what flavour to buy, as you’re only using the noodles in this dish, unless you plan to use the sachets another time.

Garlic and ginger add wonderful aroma and flavour to these noodles. The chicken stock replaces the seasoning sachet, and is a healthier alternative.

Frozen vegies are a super-convenient way to add vegies to this soup, keeping the meal quick and easy. You can, of course, use fresh vegies if you prefer.

Fresh herbs add to the fragrance of these noodles. Choose whatever herbs you like, such as parsley, thyme, oregano, rosemary and chilli. Just be sure to chop them finely so that the heat will bring out their flavour when they are stirred through at the end.

Fancy more noodles? Try these family-friendly beef noodles, and these tasty Singapore noodles.

This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

- Greer Worsley

Ingredients

1 tsp olive oil
2 cloves garlic, crushed
1 tsp grated fresh ginger
2 litres chicken stock
2 x 85g packets instant noodles
2 cups frozen vegetable mix
1/4 cup chopped fresh herbs
1 tbsp soy sauce
1 tsp sesame oil

Method

Step 1

Heat oil in a large saucepan. Cook garlic and ginger for 1 minute, being careful not to let it burn. Pour in chicken stock and bring to the boil. Add noodles, discarding the flavour sachets, and vegetables. Return to the boil, then cook for 2 minutes until noodles are just soft. Remove from heat and stir through herbs, soy sauce and sesame oil.

Recipe Notes

from Australia’s Best Recipes team

How can I season this healthy two-minute noodle soup?

You can season your soup with salt and freshly ground black pepper, a little more soy sauce or even some sriracha for a bit of a kick.

Can I add protein to this healthy two-minute noodle soup?

If you like, you can stir through some preheated shredded barbecued chicken or chopped cooked chicken breast, some pan-fried bacon or chopped omelette to bulk up this soup.