asian noodle soup

This Asian Spicy Noodle Soup recipe is vegetarian, vegan and so easy to make. Learn how to make homemade Asian noodle soup with this quick and simple recipe.

Asian Spicy Noodle Soup (Vegetarian & Vegan)

sesame oil

yellow onion, (diced)

garlic, (minced)

ginger

vegetable broth

water

organic tamari ((gluten-free soy sauce))

Sriracha

rice vinegar

rice noodles

Optional garnishes: Sliced green onions, chopped fresh cilantro, and sesame seeds

In a large pot, heat the oil over medium heat. Add the onion and cook for 4 minutes or until softened.

Add the garlic and ginger and sauté for 1 minute until fragrant.

Add the broth and water. Increase heat to high and bring to a boil.

Stir in the tamari, Sriracha and rice vinegar.

Add the rice noodles to the pot and allow them to sit for a few minutes until softened.

Garnish with optional toppings, if using, and serve immediately.

Easy Asian chicken noodle soup made with a delicious Asian style broth flavored with garlic, ginger &amp; hot chili oil. Made with thin somen noodles, chicken breast, and fresh herbs. This healthy Asian chicken noodle soup will warm you from the inside out. The perfect soup for cold &amp; flu season!

15 Minute Asian Chicken Noodle Soup

oz somen noodles (about two servings)

chicken breast

fresno chili pepper (sliced)

scallions

cilantro leaves (for garnish)

chicken stock

Tablespoons avocado oil

garlic (smashed in one piece)

½ inch ginger (smashed in one piece)

fish sauce (or soy sauce)

chili oil (optional

salt

Boil the somen noodles according to the instructions and divide them into your serving bowls. Be sure not to overcook them as they&#x27;re thin and don&#x27;t require much time.

Meanwhile, add the avocado oil, garlic, ginger, and white parts of the scallion in a large pot and turn the heat to medium high. The garlic, ginger, and scallion will start to sizzle and flavor the oil. When the garlic turns a golden brown, add in the chicken stock, water, and fish sauce to the pot and bring it to a boil. Once it boils, add the pre-cooked chicken and turn off the heat.

Remove the garlic, ginger, and scallion from the broth. Taste and season the broth for salt if needed. Ladle the chicken soup over the noodles your bowls and place the chicken on top. Drizzle on top the sesame oil and hot chili oil. Garnish with cilantro leaves, red chilis, and the green parts of the scallion. Serve immediately.

This instant pot butternut squash soup recipe is velvety smooth, comforting and delicious. It tastes as if its simmered away for hours, but takes less than hour thanks to your instant pot.

Instant Pot Butternut Squash Soup

olive oil

onion

Granny Smith apple (peeled, cored and diced)

garlic

chicken broth (or vegetable broth)

lbs butternut squash

tsp nutmeg

paprika

tsp salt

tsp black pepper

coconut milk (optional)

Cut the butternut squash in half, and remove the seeds.

Place each half on a trivet in the Instant Pot. If you have a tall trivet, you can stack them. Add 1 cup of water.

Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.

Remove squash and peel skin away. Set aside.

Set the Instant Pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.

Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.

Add the broth, butternut squash.and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.

Pour soup into a food processor (or use an immersion blender) and blend until smooth.

Serve with cracked pepper and or coconut milk as desired.

This Asian-inspired soup is made with a flavorful garlic-ginger broth. It&#39;s ready in 30 minutes and easy to customize with your favorite veggies!

Asian Noodle Soup (Vegan)

carrot

mushrooms

Tbsp. ginger, freshly grated

green onions

savoy cabbage

vegetable broth (or more as desired)

Tbsp. tamari (or soy sauce)

tsp. rice vinegar

ramen noodles* (gluten-free if needed)

Toppings (optional): mung bean sprouts, sesame seeds, cilantro, sriracha, green onions

Prepare veggies: Slice carrot and mushrooms. Mince garlic and grate ginger. Slice green onions and thinly slice cabbage.

In a stockpot over medium-high heat, sauté carrot and mushroom for 5-6 minutes. (I use 3 Tbsp. broth/water for oil-free sauté method, adding more as needed.)

When mushrooms are softened, add garlic, ginger, and green onions. Stir and sauté 1 minute.

Add cabbage. Stir and sauté 1-2 more minutes.

Add broth, tamari, and rice vinegar. Bring to a light boil. Then add ramen noodles.

Lightly simmer for 5-10 minutes or until noodles are cooked.

This as an easy, delicious soup!  I paired this soup with your portobello sandwiches.  So good!  Loved the punch from the ginger in the broth (I may have added a little extra 😁).  Thank you for sharing such a yummy recipe!

Top 4 asian noodle soup recipes from across the web

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Asian Spicy Noodle Soup (Vegetarian...

15 Minute Asian Chicken Noodle Soup

Instant Pot Butternut Squash Soup

Asian Noodle Soup (Vegan)

Top 4 asian noodle soup recipes from across the web

The most viewed asian noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Spicy Noodle Soup (Vegetarian...

15 Minute Asian Chicken Noodle Soup

Instant Pot Butternut Squash Soup

Asian Noodle Soup (Vegan)

The most viewed asian noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine