Asian Noodle Soup

The ingredient list for this soup may look long, but the soup comes together quickly and is full of delicious, comforting flavors.

Makes 4 servings.


4 cups Chinese cabbage, finely sliced

10 shiitake mushrooms, stemmed and sliced

1 small red bell pepper, seeded and chopped

6 cups vegetable stock

3 tablespoons low-sodium soy sauce or tamari

2 tablespoons brown rice syrup or maple syrup (optional)

1 tablespoon minced garlic

1 teaspoon ground ginger

4 ounces whole grain noodles

½ cup finely chopped fresh basil or cilantro

1 bunch green onions, sliced

  1. Sauté the cabbage, mushrooms, and red bell pepper for 7 minutes in a large stockpot over medium heat. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
  2. Add the vegetable stock, soy sauce or tamari, brown rice syrup (if using), garlic, and ground ginger. Bring the mixture to a boil over medium-high heat and cook for 15 minutes.
  3. While the vegetable mixture cooks, cook the noodles according to package instructions.
  4. Add the basil or cilantro, green onions, and cooked noodles to the stockpot. Simmer for 5 minutes to marry the flavors.