“Busy Day” Asian Veggie Noodle Soup (Gluten & Grain-Free Options)

Busy Day Asian Veggie Noodle Soup - AnAppetiteForJoy.com

By Natalia Gill from An Appetite For Joy

This asian-inspired broth is rich, savory, and loaded with perfectly cooked veggies and gluten-free rice noodles (or grain-free kelp noodles). The best part? It comes together in a flash! And it’s high on nutrition, particularly if you have homemade broth on hand.

I typically use chicken broth I have in the freezer, made in one of two ways – either a budget-friendly bone broth or a time-saving gelatin rich drumstick broth.

I’ve always looked for ways to spend less time cooking without sacrificing nutrition. But now, simple cooking is a must since earlier in the summer, we got a big surprise that our family is expanding! I’m on a mission to get my meal rotation pared down to simple meals, many of them using the slow-cooker or prepped ahead in the freezer (Check out Kimi’s great list of gluten-free freezer meals!)

My favorite simple meal is chicken soup and all the quick variations that can be made with it – from enchilada to Thai red curry to this Asian veggie noodle. I notice that my kids eat this variation with more gusto than plain chicken noodle, so I make it often.

I omitted the chicken this time for a lighter, veggie-focused soup. But feel free to add a few boneless, skinless thighs in at the beginning of cooking. When they are done, take them out, shred them and add back into the soup.

ADDITIONAL SIMPLE MEALS ON MY ROTATION:

Busy Day Asian Veggie Noodle Soup
 
Author:
Recipe type: Soup
Cuisine: Asian-Inspired
Serves: Serves 6-8
 
This Asian inspired veggie noodle soup is so comforting and full of flavor, but requires very little time and effort! See the recipe notes for additional shortcuts or ways to further enhance it.
Ingredients
  • 8 ounces thin rice or 24 ounces kelp noodles (kelp noodles are hydrated in the package and weigh more), freshly prepared according to package instructions and set aside in individual serving bowls
  • 8 cups chicken stock or broth
  • 2 cups broccoli florets, chopped
  • 1 cup carrots, diced
  • 2 cups snow peas (ends removed, halved)
  • 2 scallions, diced
  • 3 tablespoons low-sodium tamari or soy sauce (less if full sodium)
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce (optional)
  • salt and pepper to taste
Instructions
  1. Bring the broth to a simmer and add the diced carrots. Simmer for 5 minutes.
  2. Add the snow peas and tamari. Simmer another 5 minutes.
  3. Add in the broccoli florets and scallions. Simmer until the broccoli and carrots are fork tender but still have life in them.
  4. Stir in the sesame oil and, if using, fish sauce. Remove from heat. Taste and adjust seasonings. (Add salt and pepper if needed.)
  5. Add the soup to the individual bowls you have set aside with the noodles. Enjoy!
Notes
When you have less time: Swap out the snow peas for frozen peas and put them in with the broccoli (step 3). Buy pre-chopped broccoli florets (Trader Joe's sells a bag of organic ones).

When you have more time: Add 2 cloves of crushed or minced garlic, a small knob of fresh peeled ginger (removed at the end), and/or 2 tablespoons of chopped cilantro to the soup with the carrots (step 1).

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Hello! My name is Natalia and I live in the “City in a Forest” (Atlanta, GA) with my husband and two children. I’ve been drawn to nutrition and natural healing since I was a child, growing up in a Russian and Dutch home. I remember my dad theatrically convincing me to love head cheese (with horseradish and lemon!) and learning to make herbal tinctures with my mom. Formerly a project engineer in corporate, I've been working in health and wellness since 2001 as a Pilates and yoga teacher, content developer for a functional MD and nutritional consultant for "The 21-Day Belly Fix". You can follow me at AnAppetiteForJoy.com

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