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Continue shoppingNo Nonsense Asian Noodle Soup
Rated 5.0 stars by 1 users
Vegan. No Oil. No Sugar. So Easy!
This is my go-to noodle soup that requires no recipe and it’s easy, fast, cheap, soothing, healthy (of course), and it hits the spot, and you can use pantry ingredients you already have in your kitchen, and you don’t need a recipe, but I’ve included it below in case you need it. But, try making your own version with veggies you have and love, and the quantity you desire, and exercise your unique culinary imagination.
Remember to taste as you cook and adjust the seasoning to your liking.
Ingredients
- 1 1/2 cups vegetable or mushroom broth or vegetarian dashi; preferably organic
- 1 garlic clove or more, minced
- 1 cup of organic vegetables: such as spinach, broccoli, peas, onions, etc.
- 1 tablespoon or more of soy sauce or tamari; preferably organic.
- 1 serving of rice, buckwheat, or somen noodles
- freshly ground black pepper
- Optional Additions:
- Chopped organic herbs such as cilantro, parsley, and/or green onions/scallions.
- Chili powder, chili oil, chili flakes, hot sauce of your choice, or togarashi, a Japanese spice blend.
Directions
- In a pot, add water and follow the instruction on the noodle package.
- You can wait until the noodles are done and strain it in a colander and then use the same pot to make the soup or make the soup in another pot separately while the noodles are cooking. It’s up to you.
- In a medium-size pot, add the broth and bring to simmer on medium heat. You can add more broth; depending on your servings and desire.
- Add your veggies and cook for a few minutes. When it comes to a boil, lower the heat to medium-low, and add your seasonings and black pepper. Give it a stir and a taste.
- Add your cooked noodles directly into the soup. Give it a stir and cook for a few seconds.
- Pour the noodle soup into a bowl and add your optional toppings and spices, if you’re using.
- Enjoy!
