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:
- Paprika Chicken Legs (Slow Cooker) – everyone in my family loves this!
- Vegetable Pork Skillet Dinner – loaded with sulphur-rich veggies, this would be great as a lettuce wrap meal as well
- Pork Chops with Apple-Bacon-Sauerkraut (Paleo, Slow Cooker) – amazing flavor
- Garlicky White Bean Soup with Dark Greens – yum!
- 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
- Bring the broth to a simmer and add the diced carrots. Simmer for 5 minutes.
- Add the snow peas and tamari. Simmer another 5 minutes.
- Add in the broccoli florets and scallions. Simmer until the broccoli and carrots are fork tender but still have life in them.
- Stir in the sesame oil and, if using, fish sauce. Remove from heat. Taste and adjust seasonings. (Add salt and pepper if needed.)
- Add the soup to the individual bowls you have set aside with the noodles. Enjoy!
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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