“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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Golden Turmeric Sipping Broth

This golden broth is flavored and colored by bright turmeric, ginger, with garlic undertones and richness from coconut milk. It's a savory version of "Golden Milk" and so delicious! -- The Nourishing Gourmet

This savory broth is a lovely mix of creamy coconut milk, nourishing chicken broth, and is spiced with turmeric, ginger, black pepper, and garlic for a flavorful, anti-inflammatory sipping broth.

This is my savory version of “golden milk” – a traditional drink that is sweet and spicy. This version uses salt instead of honey, and chicken broth instead of water for a great way to mix things up. Plus, you get the benefit of homemade chicken broth! (Though, the recipe also works with store-bought as well).

I’ve been trying to add more turmeric to our diets lately, and this is a delicious way to do so. My kids love it! They like it especially if I add a handful of rice to give them something to bite into.

As homemade broths and stocks continue to gain popularity, flavored sipping broths are getting a foothold. Those who have followed a “nourishing” diet have long extolled the pleasures of sipping salted homemade broth in the morning chill. That idea is taking off now even commercially. I still enjoy an occasional cup or rich broth by itself, but I love flavoring mine. One example is this recipe. Another one of my favorites is my Simple Thai Broth from my cookbook, Ladled: Nourishing Soups for all Seasons. (Amazon links are affiliate).

AIP Note: This recipe is safe for you if you leave out the black pepper and use a gum free coconut milk/cream. If/when you can handle black pepper, add it, as it helps you get the benefit from the turmeric.

Recipe Notes: I use organic spices, and this brand of gum free Coconut Cream .

This golden broth is flavored and colored by bright turmeric, ginger, with garlic undertones and richness from coconut milk. It's a savory version of "Golden Milk" and so delicious! -- The Nourishing Gourmet

Golden Turmeric Sipping Broth

Ingredients:

  • 4 cups of chicken broth
  • 1 cup of whole fat coconut milk or coconut cream
  • 1 teaspoon ground turmeric*
  • 1 teaspoon ground ginger*
  • 2-4 cloves of garlic, smashed and peeled*
  • Generous sprinkle of ground pepper, (freshly ground, preferred)
  • Unrefined salt

Directions:

1In a medium both combine all of the ingredients and bring to a low simmer. Simmer, on low, or medium-low heat for about ten minutes. Remove garlic with a spoon, salt to taste, and enjoy! Serve 2-4.

Notes:

*I’ve also made this with fresh ginger and turmeric. Take 2-3 inches of turmeric and fresh ginger, and slice it on a diagonal. Add to broth instead of the ground versions. Remove the roots along with the garlic before serving.

*You can also add a pinch of cayenne pepper or red pepper flakes to give it a bit of a punch.

Golden Turmeric Sipping Broth
 
 
Ingredients
  • 4 cups of chicken broth
  • 1 cup of whole fat coconut milk or coconut cream
  • 1 teaspoon ground turmeric*
  • 1 teaspoon ground ginger*
  • 2-4 cloves of garlic, smashed and peeled*
  • Generous sprinkle of ground pepper, (freshly ground, preferred)
  • Unrefined salt
Instructions
  1. In a medium both combine all of the ingredients and bring to a low simmer. Simmer, on low, or medium-low heat for about ten minutes. Remove garlic with a spoon, salt to taste, and enjoy! Serve 2-4.
Notes
*I’ve also made this with fresh ginger and turmeric. Take 2-3 inches of turmeric and fresh ginger, and slice it on a diagonal. Add to broth instead of the ground versions. Remove the roots along with the garlic before serving.

*You can also add a pinch of cayenne pepper or red pepper flakes to give it a bit of a punch.(Not AIP)

 

 

Homemade Instant Noodle Bowls

Homemade Instant Noodle Soups (with Paleo Options) - The Nourishing Gourmet

By Natalia Gill, from An Appetite For Joy

Mason jar salads are a healthy and handy lunch idea. But as temperatures drop and we crave more warming foods, how about instant noodle bowls? Simply pack a few jars with savory Asian fixin’s. When you’re ready to eat, add hot broth and you have a satisfying umami-rich soup on the spot.

This quick meal idea was born when my husband and I caught a cold after a fun, rainy wedding weekend in Savannah. We needed something fast but even more so, we needed something restorative. This soup was perfect, two key ingredients being comforting stock and powerful turmeric.

Since then I’ve lined up a few in the fridge for easy lunches on busy weeks.

Incidentally, I like to eat the noodles with a fork or chopsticks while taking sips of broth straight from the jar or bowl. This is how my Japanese colleagues (from my previous life) ate noodle soups when I was in Tokyo. Pictured here are rice noodles, but there are a number of delicious gluten-free pasta options with which you can experiment!

GRAIN-FREE OPTION
Try mung bean threads, found in the Asian section of many grocery stores. They look and taste a lot like thin rice noodles.

PALEO OPTION
Season with coconut aminos instead of tamari, and use kelp noodles. (If you haven’t yet tried kelp noodles, they are silky, soft and neutral in taste!)

Homemade Instant Noodle Bowls - The Nourishing Gourmet

HOMEMADE INSTANT NOODLE BOWL
Serves 1
  • ¼ to ½ teaspoon ground turmeric
  • ½ teaspoon toasted sesame oil
  • 2 teaspoons tamari (or coconut aminos)
  • 1 cup cooked noodles (rice, mung bean or kelp)
  • ¼ cup chopped cooked chicken
  • ¼ cup chopped cilantro
  • 2 tablespoons diced green onions
  • hot peppers such as jalapenos or habaneros (sliced thinly, to taste)
  • 1 cup hot broth
  • unrefined salt and pepper (to taste, optional)
Fill a mason jar with all of the ingredients except for the broth, salt and pepper. Store in the fridge. When you are ready to eat, pour in the hot broth. Stir very well. Adjust seasonings to taste.

Homemade Instant Noodle Bowls
 
Author:
Recipe type: Soup
Cuisine: Asian-inspired
Serves: 1 serving
 
If you liked instant noodle bowls as a kid, you will love this easy healthier option. Perfect for quick, make-ahead lunches. Enjoy!
Ingredients
  • ¼ to ½ teaspoon ground turmeric
  • ½ teaspoon toasted sesame oil
  • 2 teaspoons tamari (or coconut aminos)
  • 1 cup cooked noodles (rice, mung bean or kelp)
  • ¼ cup chopped chicken
  • ¼ cup chopped cilantro
  • 2 tablespoons diced green onions
  • hot peppers such as jalapenos or habaneros (sliced thinly, to taste)
  • 1 cup hot broth
  • unrefined salt and pepper (to taste, optional)
Instructions
  1. Fill a mason jar with all of the ingredients except for the broth, salt and pepper. Store in the fridge. When you are ready to eat, pour in the hot broth. Stir very well. Adjust seasonings to taste.

 

 

White Bean and Polish Sausage Stew with Greens

White Bean and Polish Sausage Stew with Greens-www.thenourishinggourmet.com

By Katie Mae, From Nourishing Simplicity

Fresh juicy tomatoes, white beans, nourishing chicken broth, and slices of savory sausage are the foundation of this hearty stew. It is the perfect meal that ushers summer into fall.

My counter tops are covered in tomatoes straight from the garden. It is wonderful to enjoy them raw but when there is an overabundance they are just begging to be made into a warm dish.

Warm days are slowly giving way to fall. I love the cool mornings that hold a promise of blustery days to come. As soon as I feel a hint of crispness in the air my mind turns to nourishing soups and stews.

Simple meals like this white bean and sausage stew with greens is easy to prepare yet filling making it the perfect weeknight meal. Pair it with a slice of crusty sourdough bread spread with garlic butter (or herbed garlic butter) and maybe a side salad and you are good to go!

I love how the most basic ingredients like onions, garlic, salt, and traditional fats can transform a dish. They add wonderful flavor without hurting the pocket book and are the foundations of this stew. I prefer to use homemade chicken broth, fresh tomatoes, and beans that I have soaked and cooked myself but feel free to used canned if that is what works best for you. I try to keep a few jars of broth in the freezer or fridge so that they are ready to use.

White Bean and Polish Sausage Stew with Greens

1 quart chicken broth
3 cups white beans, that have been soaked and cooked
1/2 pound polish sausage, sliced
4 cups spinach, kale, or other greens, roughly chopped (if using kale, remove the stems)
4 cups tomatoes, diced
1/2 yellow onion, chopped
4 tablespoons olive oil
2 cloves garlic, minced
1 tsp unrefined salt
1/2 tsp dried thyme
1/4 tsp black pepper
1/4 tsp red pepper flakes

1. In a large pot, heat the olive oil over medium heat. Add the onions, sprinkle with salt and saute until almost translucent for 5-8 minutes, stirring occasionally.

2. Add the sausage and garlic. Cook until the sausage in lightly browned, stirring occasionally for about 5 minutes.

3. Add the broth, beans, tomatoes, salt, thyme, pepper, and red pepper flakes. Simmer for 15 minutes.

4. Add the greens. If you are using spinach or another soft green cook for about 1 minute. If you are using kale cook for an additional 10 minutes or until soft.

White Bean and Polish Sausage with Greens
 
Author:
Serves: 8 servings
 
Ingredients
  • 1 quart chicken broth
  • 3 cups white beans, that have been soaked and cooked
  • ½ lb polish sausage, sliced
  • 4 cups spinach, kale, or other greens, roughly chopped (if using kale, remove the stems)
  • 4 cups tomatoes, diced
  • ½ yellow onion, chopped
  • 4 TBS olive oil
  • 2 cloves garlic, minced
  • 1 tsp unrefined salt
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the onions, sprinkle with salt and saute until almost translucent for 5-8 minutes, stirring occasionally.
  2. Add the sausage and garlic. Cook until the sausage in lightly browned, stirring occasionally for about 5 minutes.
  3. Add the broth, beans, tomatoes, salt, thyme, pepper, and red pepper flakes. Simmer for 15 minutes.
  4. Add the greens. If you are using spinach or another soft green cook for about 1 minute. If you are using kale cook for an additional 10 minutes or until soft.