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 |
- 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
- In a large stock pot, heat oil over medium heat.
- Add mushrooms, garlic, shallot, carrots, and celery. Cook, stirring occasionally, until vegetables are tender (about 5 minutes).
- Add vegetable broth and water. Bring to a boil.
- Add noodles and kale and reduce heat to a simmer. Cook until noodles are tender and kale is just wilted (about 3 minutes).
- Stir in lemon/lime juice and soy sauce.
- 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.
