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.


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.


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.


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.


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.


Asian-Inspired Noodle Soup
Recipe Type: Soup
Author: Amanda Maguire
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
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 1/2 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.


Leave a Comment

  1. I’m a huge comfort food fan, and mine is always some form of carbs like veggie pizza or macaroni!

  2. 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.

    1. Amanda says

      I remember being so shocked when I read the nutrition label on one of those ramen noodles. So not worth it!

  3. the soup looks great and all your pics have SUCH wonderful crispness and clarity. I am always blown away by them. What camera/lens do you use again?

    1. Amanda says

      I appreciate the compliment. I have a Canon 5D and use a Canon 24-105mm lens.

      1. 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!

      2. Amanda 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. 🙂

  4. Totally agree with Averie. Can you teach me please? 🙂
    I’ve been craving a soup like this for a few days now. After seeing Jenna’s asian soup earlier this week and now this one, I really need to make it happen.

    1. Amanda 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. 😉

      1. that would be an awesome guest post! Part of me wonders how much is skill vs. better equipment for me. I have a T3 with just the stock lens (18-55mm) so I’m sure it’s a bit of both.

  5. Billie 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

    1. Amanda 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.

  6. Hahaha I love that both of our posts today asked ‘what’s your favorite comfort food’! Great minds think alike!

    My favorite comfort food is macaroni and cheese, soup, bread, and chili!

    This soup looks great though!

    1. Amanda says

      I agree! And I think fresh bread may be one of the ultimate comfort foods.

  7. 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.

    1. Amanda 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.

  8. Okay, NOW I’m intrigued (definitely apprehensive).. but if you say it’s good savory….

    1. Amanda says

      Give this recipe a try. It’s one of my favorites: http://ohsheglows.com/2010/03/03/youre-so-cheezy/


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