It’s that day of the week again! Week 3 and I’m still going strong on my goal for one meatless meal a week! This time I’m pulling out another Asian-inspired recipe. My husband and I are notorious soup people. We went a month last year where we just kept cooking soups every day. There’s so much variety you can do!
One of our favorite things to make is a healthier version of ramen (honestly like a halfway point between the crappy instant ramen you get for 99¢ at the store and more traditional, real ramen.) We love adding in soba noodles, which are Japanese buckwheat noodles, for a more filling component to otherwise brothy soups.
Making it Meatless
While we walked through the markets this week, I was drawing inspiration from all the wonderful ingredients that were available. I knew I wanted to do a soup, but when I saw the mung bean sprouts, I knew I wanted to draw inspiration from pho recipes I had seen.
I was able to use the neatest kitchen gadget for this and it made my life so much easier. It’s called a spiralizer, and it basically turns your vegetables into “noodles”. If you don’t have one, you can make this with more “stir fry” style long chunks of carrots, zucchini and squash, I just prefer thinner vegetables to match the size of the noodles!
The flavors of this soup are very simple. It’s a clean, green, and earthy tasting soup. If you prefer spice, you could obviously add your favorite hot sauce. You could also add shrimp or chicken if you’re not wanting a meatless soup, however this recipe is what I made for the week and includes no meat.
- 8 cups water/vegetable broth
- Pinch sea salt or Himalayan Pink salt
- 1/4 cup spring onion greens, slices very thin
- Soy sauce
- 2.5 oz sliced shiitake mushrooms
- 2.5 oz fresh Mung bean sprouts
- 1 medium zucchini
- 1 medium yellow squash
- 1 large carrot
- 2 cups spinach leaves
- 1 Tbsp sesame oil
- 6 oz organic soba noodles
1. Thinly slice your spring onion greens until you have 1/4 cup. Add these, a pinch of sea salt or pink Himalayan salt, and 8 cups of water to a large pot and bring to a boil.
2. Meanwhile, slice your shiitake mushrooms. Heat 1 Tbsp of sesame oil in a small skillet over medium heat and add mushrooms. Add about 2 Tbsp of soy sauce. Sauté until soft and juicy.
3. While mushrooms cook, spiralize your zucchini, squash, and carrot. (If you don’t have a spiralizer, slice into flat, long strips.) I like to keep these strips/noodles all in a bowl while I wait to add to the soup.
4. Add soba noodles to the water and reduce heat to medium. After about 4 minutes, add vegetable strips, spinach, and mung bean sprouts to the noodles and water. Stir and allow to simmer for 5 minutes.
5. Add cooked shiitake mushrooms & sesame oil remnants from the skillet to your pot. Add soy sauce to taste (I used around 6 Tablespoons for the whole pot at this stage.) Bring to a full boil, cover, and turn heat all the way to low. Let simmer untouched for 10-15 minutes. This allows the noodles to soak up the flavor and for the sesame oil to spread throughout the broth.
To serve: use a tongs or a spaghetti spoon to collect noodles and vegetables and set in the bottom of your bowl. Then, ladle broth over top!
I hope you all enjoy this recipe! This makes about 6 servings (but my husband seriously had 1/3 of the pot all by himself!)
Do you have any ideas for meatless recipes I should try? I’d love to hear your thoughts!