Simple Asian veggie noodle soup
I have started to add soups to my breakfast menu. I love the wonderful flavors, the fact that it warms me up, and it fills me up. It leaves a wonderful taste in my mouth for hours after too.
This morning was no different. I was in the mood for soup, and soup was what I was going to have. This was so easy to make too. Really, the longest part of this meal was waiting for the noodles to get done. I was able to chop and prep all the veggies while I made it, so it seemed like no time at all.
I have been making gluten free recipes all week, at the request of one of my McDougall friends who is on a very strict GF plan. Nothing yells healthy to me more than soup. As they say, "Soup is good for the soul", and I think it does make people happy.
Before I list the ingredients, I wanted to mention that I use mushroom stock almost exclusively. I use my recipe, which I keep in quart jars in the fridge, or my good friend Patricia sent me some delightful mushroom powder that I use all the time too. I also used brown rice noodles for today's soup. Below are pictures of what I use by brand to help you find it.
The noodles I got from my local grocery store. They were in the Asian section. The mushroom seasoning I got from my friend. She got it in an Asian store in Washington. I actually was going to order it on Amazon, but it was $17 dollars. So check around if you have an Asian store close by. This stuff is amazing. I dissolve in hot water and just drink this stuff.
2 packets of noodles from the box. The box has 4 in it.
8 cups of water to boil the noodles
8 medium cremini mushrooms, cleaned and cut into quarters
1/2 medium zucchini, cut in half lengthwise, and cut into half moons about 1/3 inch thick
4 stalks of green onions, washed and sliced into thin rounds
1/3 cup frozen green peas
4 cups mushroom stock (recipe here) or 4 cups water with 4 tablespoons mushroom seasoning. Or use your own store bought or homemade stock.
In a large pot, bring the 8 cups water to a rapid boil. Add the noodles and stir well. Per the instructions on the box, I boiled for about 8 minutes, until tender but not overcooked. Drain and rinse well with cold water to stop the cooking.
Set aside to drain.
You can use the same pot, add the stock or water/mushroom seasoning and dissolve. Bring to a simmer over medium high heat. Add the mushrooms and zucchini. Simmer for about 5 minutes. You don't want to overcook the veggies.
Before taking off the heat, add the peas and green onions. Stir well.
Keep hot on the stove. Add the noodles to a large bowl, then pour the soup and veggies over the top. Serve while hot.
I hope you give this a try. It really can be eaten for any meal, but I love this one for breakfast, that way I can get my veggies in for the day. :)