Asian-Inspired Noodle Soup

When I think of my favorite comfort food, I don’t typically think of things like mac & cheese, pizza, or even chocolate cake. Well, now I’m thinking of chocolate cake.

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Those foods are all delicious, but I don’t love how I feel after I eat them. And most of the time, how a meal makes me feel is equally as important as how it tastes. I’ve always had a bit of a sensitive stomach, and unlike Aaron, I am not one to eat a bowl of mashed potatoes and gravy and then be able to go out for a speedy run. When I eat heavy foods, I’m pretty much side-lined for the next few hours.

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This is why I love soups and stews so much. They’re warm and comforting, but I can pack them with vegetables and not feel like I just ate a brick.

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Lately, I’ve been obsessed with broth-based soups, and the Better than Bouillon vegetable broth is my go-to brand. It’s so much better than any carton of broth I’ve tried, and I even prefer it to homemade. Look for it the next time you’re at Whole Foods – you will not be disappointed.

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One of my favorite styles of soup is Asian noodle. I like most kinds of noodles, including soba and udon, but my absolute favorite are the super thin rice noodles. Add in some salty soy sauce (or Braggs in my case), a squeeze of lemon or lime, and a generous portion of veggies, and this is pretty much my perfect meal.

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Asian-Inspired Noodle Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 1 Tbs. Canola Oil
  • 8 oz. Mushrooms, sliced (I used white button, but shitake would be great)
  • 1 Large Clove of Garlic, minced
  • 1 Shallot, thinly sliced
  • 2 Carrots, chopped
  • 2 Celery Stalks, chopped
  • 4 C. Vegetable Broth
  • 2 C. Water
  • 4 oz. Rice Noodles (or soba, udon - you choose)
  • 1 Heaping C. Kale, chopped (or spinach)
  • Juice of ½ Lemon (or lime)
  • 2 Tbs. Low Sodium Soy Sauce
  1. In a large stock pot, heat oil over medium heat.
  2. Add mushrooms, garlic, shallot, carrots, and celery. Cook, stirring occasionally, until vegetables are tender (about 5 minutes).
  3. Add vegetable broth and water. Bring to a boil.
  4. Add noodles and kale and reduce heat to a simmer. Cook until noodles are tender and kale is just wilted (about 3 minutes).
  5. Stir in lemon/lime juice and soy sauce.
  6. Serve immediately.
This soup is great on its own, but I also recommend adding some baked tofu on top to give it a little more staying power.


What’s your favorite comfort food?


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  1. Sarah says

    Nom nom nom. This looks delicious. I was always surprised in college when dorm-mates would eat ramen noodles or those awful cup-of-noodles things that are just the worst things ever in terms of sodium and saturated fat content. This looks like a healthy version of that.

      • says

        I dont get comment replies from you in my inbox and I am so glad I remembered to come back and find this….that’s what I use. 5D and a 24-70! Same setup.

        My lighting is bad. I usually set my ISO to like a 640 and shoot manual and then edit in LR3.

        Email me if you wanna talk shop….I love hearing about people’s photo-taking process!

        • says

          Huh, I wonder what’s going on with the comment replies. I’ll have to look into that.

          I have decent lighting in my kitchen (where I shoot), so I can usually get away with setting the ISO to 250 if it’s sunny. I have a photography post in the works to go over my process. :)

    • says

      I actually know very little about photography, but I have a little system down now, where I pretty much shoot everything at the same settings. Maybe I will ask my husband to do a guest post on it. He’s the only reason why this blog doesn’t have iPhone pics. 😉

  2. says

    I tried making your peppermint patties tonight. I forgot to put the coconut oil in with the chocolate but I LOVED them. Will the coconut oil make the chocolate easier to work with? It was quite difficult to get the patties covered and even but I will definatley be making them again. Thank you. x

    • says

      Awesome! I’m so happy to hear they turned out well. It’s one of my favorite recipes and I love the crunch from the chocolate when they’re frozen. :)

      Dipping them in the chocolate was a very messy process, but I didn’t have too much trouble getting them covered. I think the coconut oil is key in thinning it out a bit. You could also try a vegan buttery spread (like earth balance) in place of the coconut oil.

  3. says

    Soup is DEFINITELY my comfort food- I just blogged about that the other day. :) I really like that you defined comfort food as something that doesn’t leave you feeling gross afterward- I feel the same way! I also use the Better than Boullian a lot (and Bragg’s liquid Aminos on everything…).
    Even though I eat it every morning, a big warm bowl of oatmeal is still quite comforting to me.

    • says

      I also love oatmeal and that I can make it sweet or savory. Initially, I was a little apprehensive about going the savory route, but it’s actually pretty awesome with some nutritional yeast, avocado, salsa…the possibilities are endless.

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