Meatless Monday: Asian Vegetable Noodle Soup

February 25, 2013

This nourishing Asian vegetable noodle soup is a healthy vegan meal.  Zucchini, carrots, and bok choy are stewed in a rich broth that is flavored with ginger and garlic.  Thin rice noodles are added to the soup just before serving.  You can purchase rice noodles at your local grocery or Asian market. This vegan, gluten-free and dairy-free Asian noodle soup will revitalize and rejuvenate your body.

Asian Vegetable Noodle Soup


3 tablespoons coconut oil
1/2 cup dry vermouth
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 smalls carrots, chopped
1 head bok choy, chopped
1 small zucchini, diced
1 tablespoon blackstrap molasses
1 tablespoon tamari (wheat-free soy sauce)
2 teaspoons ground coriander
1 tablespoon hot chili sauce (e.g., Sriracha)
2 tablespoons fresh lemon juice
2 tablespoons fresh cilantro
salt and white pepper to taste
8 4/5 ounces thin rice noodles
Heat coconut oil in a large soup pot over medium heat.
Sauté onions until just starting to brown.
Add vermouth, garlic and ginger.
Sauté another few minutes.
Stir in carrots, bok choy and zucchini.
Add broth.
Add blackstrap molasses, tamari, coriander and hot chili sauce.
Bring to a boil then lower heat.
Cover and simmer for 20 minutes.
Meanwhile, cook noodles according to package directions. (Usually, add noodles to hot water and let sit for 8-10 minutes.)
Stir cooked noodles into soup.
Add lemon juice and salt and white pepper to taste.
Serve with sprigs of cilantro.