The zen of eating lives in this Asian vegetable & glass noodle soup. It soothes your soul while it excites your taste buds. It’s like yoga for your mouth.
This recipe creation happened because of a case of the hangries. My refrigerator was low on veggies and I was hungry and cranky. I knew that if I went to the supermarket feeling like that, I’d come home with too much food, and things that I didn’t really want or need. Yes, you, potato chips.
Instead of risking that pathetic scenario, I scraped together what I had in my fridge and pantry and made this delicious glass noodle soup. One slurp and it was straight to happy land. Ommm….
My love of all things Mexican food saved my lunch time stomach rumblings, and took me on a quick trip to Asia. Don’t you love how cilantro, lime, and jalapeno peppers are a big part of both cultures?
Here’s what you’ll need to put together this Asian vegetable & glass noodle soup:
Vegetable broth, carrots, green onions, jalapeno peppers, a red bell pepper, mushrooms, garlic, turmeric, ginger, soy sauce, lime, cilantro, and glass (cellophane) noodles.
If that sounds like a lot, it really isn’t. The spices are probably already in your kitchen. And if you eat a lot of Mexican food, or Asian food, you most likely keep limes, peppers, and cilantro in stock like you do toilet paper.
This Asian noodle soup comes together in less than thirty minutes, and it’s so easy to make. All you’ll need to do is chop your veggies, sauté them for five minutes, and then cook them in the vegetable broth and spices for twenty five minutes. Ten minutes before the soup is ready, soak the glass noodles in hot water. That’s it. Nothing difficult or tricky. This is easy at its finest.
ANNOUNCEMENT!
Some of you may have heard—if you read Veganosity regularly—that I’m training for the 2016 Chicago Marathon. My fitness regime isn’t all about running the distance, it’s also about getting stronger so I don’t injure myself; eating well, for strength and energy; and working on my mental toughness, so I don’t freak out and lose it in the middle of the race.
I’m running for the Alzheimer’s Association to help find a cure for that dreadful disease. Unfortunately, I know this disease all too well, and the impact it has on the patient and the patient's family. My father lost his battle, after a valiant ten year fight, two years ago. It’s because of all that he and my family went through, and never wanting another family to experience the pain of Alzheimer’s, that I will run, and finish, that 26.2 mile course.
I’ve hired a running coach, Susie, and I know enough about nutrition and working out, thanks to Alex, Susie, and my own knowledge, that I totally believe that I’ll do really well. Or, at least I know that I’ll finish. And, I know that my dad will be there with me, gently nudging me forward when I get tired, because that’s what he always did. He encouraged, supported, and gave me just enough help to make it in life.
If you would like to support me and the Alzheimer’s Association to help find a cure, please click this link and donate to the cause.
Beginning this Friday I’m going to show you what I eat on a typical day. I’ll also share some of my training progress with you. And, once a month, I’m going to show you what I ate for the month! Why would I do that? Because I get so many questions from readers about fitness and protein, and questions about what I eat on a day to day basis to stay healthy and energized. If you can see what I eat each and every day for a month, I think you’ll begin to see just how healthy and not boring a plant-based diet is.
I’m off to make some more Asian vegetable & glass noodle soup. How about you?
Tell me:
Do you know anyone who had or has Alzheimer’s?
Have you ever run a marathon? Tell me about it.
Do you have any questions about how to stay satisfied on a plant-based diet?
Do us a favor, we want to show the world that plant-based foods are delicious and exciting. So let's connect and share all of this awesomeness with the world. Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Asian Vegetable & Glass Noodle Soup
Equipment
- 1 soup pot
- 1 stove
Ingredients
- 1 teaspoon vegetable oil or 3 tablespoons of vegetable broth
- 3 medium carrots – sliced diagonally about ¼ inch thick
- 4 green onions – sliced ¼ inch thick reserve some for garnish
- 2 jalapeno peppers – sliced in ¼ inch rounds set ½ of one aside for garnish and cook the rest
- 1 small red bell pepper – seeded and finely diced
- 8 to 10 baby mushroom caps – sliced about 14 inch thick I used baby bellas, you can use whatever you have on hand
- 2 cloves of garlic – minced
- 32 ounces of vegetable broth
- 1 teaspoon of ground ginger or 1 tablespoon of fresh grated ginger
- 1 teaspoon of turmeric
- 1 tablespoon of soy sauce I use low-sodium
- Juice from ½ of a lime approximately 3 tablespoons Slice the rest of the lime for garnish
- 2 tablespoons of coarsely chopped cilantro + a few stems for garnish
- Sea salt to taste
- 1 8 ounce package of glass cellophane noodles
Instructions
- In a large sauce pan heat the oil or vegetable broth on medium heat. When the oil or broth is hot add the carrots, onion, jalapeno, bell pepper, and mushrooms and stir to combine. Cook for five to seven minutes or until the vegetables begin to soften and brown along the edges, stir frequently. Add the garlic and cook for one minute. Add the vegetable broth, ginger, turmeric, soy sauce, and lime juice and bring to a boil. Reduce the heat to a simmer and cook for 25 to thirty minutes or until the carrots and bell peppers are easily pierced with a fork. Add the cilantro and sea salt (if desired) just before serving.
- While the soup is simmering bring a medium pot of water to a boil. Turn off the heat and add the glass noodles. Let them soak for at least ten minutes. Drain in a colander.
- Add as many noodles as you like to a bowl and pour the soup over them. Garnish with green onions, jalapeno, lime, and cilantro.
- Enjoy!
Notes
Nutrition
Health Expert says
I love Asian foods. Especially the noodles. I love the stock they use it is rich in flavors.
Linda Meyer says
So do I! Thanks for the comment.
Eva @costumetakeout says
Just made this soup tonight...my link to your recipe is from Oh My Veggies "Saturday Six'....I made the basic recipe, but I forgot to pick up a red bell pepper...everything else I had...just had to do some fridge "produce box" shopping--found bok choy, celery and zucchini...recipe was still delicious!...oh and I only had brown rice noodles--it worked : ) ...this is a good standard recipe that goes into permanent meal rotation!
Linda Meyer says
Hi Eva! Thanks for taking the time to let me know. The beauty of recipes is that they can be adapted to work with what you have, or don't have. I'm so happy that it's going into your permanent meal rotation, makes me very happy. 🙂
Keith @ How's it Lookin? says
I gotta try this. Noodle soups are my favorite, thanks a lot
Linda Meyer says
Hi Keith! Thank you. Let me know what you think. 🙂
Evi says
This soup looks perfection, Linda! Pinned, I have to try it!
Congrats on running the marathon, especially for such a good cause! I am not very experienced with running, so looking forward to read about your progress 🙂
Linda Meyer says
Thank you, Evi! It's a great cause and will keep me motivated to finish. 🙂
jenniferblisstrfwnews says
OMG YUM!!!! Looks and sounds wonderful!!!!
Linda Meyer says
Thank you, Jennifer!
BORN TO SWEAT says
Glass noodles are one of my favorite Asian noodles! I use them in hot pot all the time. I like the idea of using jalapenos for an added spice. looks amazing
Linda Meyer says
I just love them! Thanks so much. 🙂
Christine (Run Plant Based) says
This recipe looks wonderful, I love throwing noodles into a wok with tamari or miso paste as a base and just going with it for seasoning and veggies. Thanks! Congrats on running a marathon for such a great cause, so exciting and I'm looking forward to reading about your journey! I haven't run one yet, but am registered for the CIM in December so eek! 🙂
Linda Meyer says
Thank you, Christine! I love cooking like that too. Lots of veggies and some noodles, fast, easy, and healthy, the perfect meal.
I'm slowly starting to freak out less about those 26.2 miles. I'll break them down to four six mile runs in my head and hopefully it won't be so bad. I also thought about how many times I've been out on the dance floor for hours without stopping. If I trick myself into thinking that it's a dance party I can absolutely get through it-haha! Thank you!
Jenn S. says
I love soups like this. Sounds so flavorful! Sadly, I do have experience with Alzheimers. It's truly a heartbreaking disease. I have never run a marathon, but I did a half marathon when my son was little (before the girls). Running was always difficult for me, but I did get some enjoyment out of it. I was quite happy with my completion of the half and was left with all of zero desire to go further. 🙂 Good luck with your training! I will donate soon!
Linda Meyer says
Thanks, Jenn! I'm sorry to hear that you have been touched by Alzheimer's. Sadly, most people have or will in their lifetime. A cure needs to be found soon.
Haha! Running is one of those love it or leave it sports. Once I get through the first two miles I love it. It's my time to think and just be, if that makes sense. I've run multiple half-marathons and loved them. I'm a little freaked out by the idea of running 26.2 miles, but I'm committed now so there's no turning back. 🙂
Sarah | Well and Full says
I love impromptu meals put together with whatever you have on hand in the fridge! Sometimes they turn out to be the best meals 😉
Linda Meyer says
I totally agree, Sarah. It just forces me to be more creative. Thanks! 🙂
Strength and Sunshine says
Classic <3 Asian, Mexican, Indian....it really is so hard to declare a true favorite! It does change day to day and craving to craving!
I'm nosy and for sure want to know all about your training!! I weirdly like learning about peoples Marathon plans (and recaps!) It's just me living vicariously 😉
Linda Meyer says
So hard! LOL! I'm like that too, it's always fascinating to watch people progress toward a goal.