Kitchen Creation: Asian Style Soup


I’m trying to save money and lose some weight so eating at home is the obvious choice for me. That includes making a big enough dinner to bring left overs for lunch at work the next day or two. While I have a few workweek standbys, they usually include chicken. After watching a really interesting documentary called “Forks over Knives” which focuses on the work of numerous doctors who have all independently concluded that animal proteins may be contributing to the drastic rise in disease in the world and specifically the US, I’m trying to make more vegetarian or even vegan options to rotate into my diet regularly. Enter this experiment.

I’ve never made my own asian style soup but I figured it was worth a try. You can see the finished product above but here is how it came together:


1/4 pack of rice noodles

1 carton vegetable broth

1 pack baby bella mushrooms

1/2 pack baby shiratake mushrooms

6 spears asparagus cut

2 bunches baby bok choy cut into strips

1 cup shredded carrots

1/2 white onion chopped

4 garlic cloves minced

3 cups shredded green cabbage

2 tablespoons olive oil

2 cups water

3 tablespoons toasted sesame oil


1. Heat olive oil in pot, add garlic and onion and saute until the onions soften.

2. Add all veggies except bok choy and saute for 3 minutes. You’ll have to stir a lot since there are quite a few veggies in there.

3. Add water, veggie broth, and bok choy. Simmer for 15 minutes.

4. In separate pot cook rice noodles according to box directions. Usually about 10-15 minutes.

5.  Stir in toasted sesame oil to soup mixture.

6. In bowl place heaping portion of rice noodles. Top with soup mixture.

7. Enjoy and wonder to yourself why you haven’t used toasted sesame oil in a recipe before!

What are your favorite vegetarian or vegan meals? There have to be some good ones out there!



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