April 6, 2015

Asian Noodle Soup



THIS. SOUP. It's my happy soup 😊 Growing up, my mom made a similar one and it always stuck with me so I've done many recreations over the years. I can't believe it's taken me so long to post given that it's probably my most-made soup of all time. I'd even go as far as saying it's my #1 go-to meal! We've all been there - nights you're craving a warm, satisfying home-cooked meal but are so low on energy and motivation you don't feel like making anything. This soup has been my answer to those nights time and time again. Minimal effort and maximum enjoyment! I've made countless variations based on whatever ingredients I have on hand, and my husband and I go crazy for it every time. The measurements below are just a guideline - I encourage you to change it up to suit your own taste! I often add tofu for a protein boost, or some Asian Garlic Tofu on the side.


Vegan, gluten-free (with gf pasta and tamari)
Serves about 3

Ingredients
6 oz. soba/udon noodles (or rice noodle, spaghetti, etc.)
4 cups vegetable broth
8 oz. mushrooms (or more)
4 green onions
1 cup carrot, shredded
4 oz. baby spinach
2 tsp. sesame oil
Tamari/soy sauce to taste
Other additions: garlic, bok choy, broccoli, kale, tofu, peas, etc.
Optional toppings: mung bean sprouts (yum!), sesame seeds, cilantro

Directions
Slice mushrooms and green onion.
Cook noodles according to package directions. Drain. (Toss with sesame oil to prevent sticking if desired.)
In a large pan over med heat, add 2 tsp. sesame oil. Once hot, carefully add mushrooms. Saute for 5 minutes.
Add carrot and green onion. Saute for 2-3 minutes. Add spinach and cook 1 minute. Turn off heat.
Assemble soup in bowls: add noodles, broth*, veggies, and tamari/soy sauce to taste.

*Note: I use the broth straight from the carton and let the hot noodles and veggies warm it up, but you can warm it separately if you'd like!

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So many variations! This one with added broccoli and sugar snap peas :)



Other Asian-style favorites:


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18 comments:

  1. This is so my kind of soup--- love it!

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  2. Hi Kaitlin! Quick question: Soy sauce doesn't contain gluten?
    The recipe looks super tasty!!! Want :D

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    1. Hey Howie! Soy sauce does contain gluten, but tamari is a perfect substitute for those needing gluten-free! Hope you enjoy it as much as we do!! :)

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    2. They do make gluten free soy sauce.

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    3. Hi Susie! Yep - it's called "tamari". Just like soy sauce but without the added wheat!

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    4. there is soy sauce thats gluten free and is still called soy sauce

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  3. yumm this looks absolutely scrumptious!!

    https://aspoonfulofnature.wordpress.com/

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  4. I am going to make this soup this weekend! It looks sooo delicious, I can`t wait to try it! I am so excited to have stumbled upon your blog and your recipies. Everything looks sooo delicious! Thank you so much for sharing, Kaitlin.

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    1. Hi Matilda! Aww, thanks so much for taking the time to comment and for your kind words :) Very appreciated. Hope you enjoyed the soup over the weekend!!

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  5. My whole family of three toddlers and husband devoured this soup. It was delicious! It says a lot when my pickiest child had already eaten the whole bowl before I could even sit down to eat. They have all requested it again. To note, I did add some miso for added flavor. Great soup and great recipes!

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    1. Hi Brewer family!! Haha, fantastic to hear! So glad it was enjoyed by all. It's always a huge bonus finding recipes the entire family will happily eat :) And I LOVE your addition of miso - what a great idea! Hope you all have a great weekend!!

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  6. This recipe looks really great! How would you recommend adding tofu to this? By just adding tofu cubes when you put the bowls together or should I fry up the tofu with the vegetables?

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    1. Hi Taylor! I've done both before! It's all up to your preference (and amount of effort) ;) The quickest way is to just cube it as you said which is great, otherwise I've also fried it in a non-stick pan. Sometimes I'll add a bit of tamari/soy sauce while it's satueeing for some quick, easy flavor! It's such a versatile recipe - hope you enjoy and have fun! <3

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    2. I use 5 spice tofu, and just cube it. I also use miso and green chili paste for the broth, and add a bit of dried seaweed and sliced colored peppers for more color appeal.

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    3. Hi Darcy! Thanks so much for sharing - that sounds phenomenal!! Love those flavors you've got going on :) Wishing you a beautiful rest of the weekend! -Kaitlin

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  7. Use rice instead of noodles for a calorie-wise choice. :)

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