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    Home » Luteal Phase » One Pot Veggie and Soba Noodle Soup

    One Pot Veggie and Soba Noodle Soup

    Feb 9, 2015 • Luteal Phase, Menstrual Phase, Soup

    Jump to Recipe·Print Recipe

    One-Pot Veggie and Soba Noodle Soup - Vegan and can be made Gluten Free - this comforting asian-inspired soup is healing, cleansing and full of wholesome veggies. Perfect for winter! 

    What is it about noodle soup that’s so soothing and healing? 

    The comforting and warm fuzzy feeling that comes with a big bowl of hot soup never gets old. Does it bring you back to childhood too?! Whenever I was sick, my mom would cook up a huge batch of homemade chicken noodle soup and it was the best. I haven’t been sick in a long time but I have been quite frozen lately! So this healing One Pot Veggie and Soba Noodle Soup does just the trick, especially if you are feeling icky. It has a tiny kick of spice (this totally helps when you are feeling sick) which really complements all of the flavors. 

    Since my Cleansing Detox Soup was such a hit, I thought I should add to my collection and include another cleansing type soup with tons of wholesome veggies, but this time – with added soba noodles and different flavors. So it turned into an asian-inspired vegan veggie noodle soup with all the good stuff 🙂 ginger, citrus, herbs and plant protein. I opted for an oil-free version but you can use sesame, coconut or olive oil if you aren’t oil free.

    What are soba noodles? They are versatile 100% whole grain noodles made from buckwheat and can be used in any recipe. Soba noodles offer rich flavor and provide lots of fiber and protein – they’re firm, not chewy and aren’t related to wheat whatsoever. Buckwheat is actually a seed related to the rhubarb plant. While they are low in gluten, I don’t believe they’re completely gluten-free. You can use any kind of noodle in this recipe or you can buy the Organic Buckwheat Soba Noodles here. I found them at my local grocery store too.

    Organic Buckwheat Soba NoodlesWhat’s nice about this soup recipe is that it’s made in one big pot, which we love right?! Why not save some dishes and make life easier. Plus, it comes together super quick after all the chopping is done. We’re chopping up lots of beautiful + detoxifying cruciferous veggies like bok choy, broccoli and red cabbage – all high in fiber, phytochemicals, minerals, vitamin A and known for their anti-cancer effects.

    Fresh veggies for a One-Pot Veggie and Soba Noodle Soup

     

    One-Pot Veggie and Soba Noodle Soup - Vegan and can be made Gluten Free - this comforting asian-inspired soup is healing, cleansing and full of wholesome veggies. Perfect for winter!

    One-Pot Veggie and Soba Noodle Soup - Vegan and can be made Gluten Free - this comforting asian-inspired soup is healing, cleansing and full of wholesome veggies. Perfect for winter!

     

     

    This soup will leave you feeling nourished and full, yet light at the same time.  Does it get any better?!

    Print

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    One-Pot Veggie and Soba Noodle Soup

    ★★★★★ 5 from 1 reviews
    • Prep Time: 20
    • Cook Time: 15
    • Total Time: 35
    • Yield: 5 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 1/3 cup water or vegetable broth (or 1 tablespoon sesame oil)
    • 1 large red onion, diced
    • 3 cloves garlic, minced
    • 3 stalks of bok choy with leaves, chopped
    • 2 stalks of celery, chopped
    • 2 small heads of broccoli florets, chopped
    • 4 cups vegetable broth
    • 3 cups water
    • 3 tablespoons low-sodium tamari (or soy sauce)
    • 1 tablespoon rice vinegar
    • 1/2 teaspoon sriracha, or more, to taste (optional)
    • salt and pepper, to taste
    • 3 heaping tablespoons fresh cilantro, chopped (plus more for serving)
    • 1/2 tablespoon fresh ginger, minced (powdered okay too)
    • 4–5 ounces soba noodles (or noodle of choice)
    • fresh juice from 1/2 lime
    • 1 cup red cabbage, chopped

    Instructions

    1. In a large pot, heat water/veggie broth over medium-high heat. Sauté onion with garlic for 2-3 minutes. Add the bok choy, celery, broccoli, vegetable broth and water. Bring to boil, cover and simmer for about 7-8 minutes.
    2. Add the rest of the ingredients and boil until the soba noodles are soft, about 3-4 minutes.
    3. Garnish with extra cilantro and serve.
    4. Enjoy!

    Notes

    • We enjoyed the leftovers but some may not like the texture of the soup if saved and not eaten immediately. The noodles can absorb much of the liquid.

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

    Recipe Card powered byTasty Recipes

     

    What is your favorite winter soup?

    Be sure to pin and share this post with someone who would love it! 

     

    You Might Like These too:

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    Reader Interactions

    Comments

    1. Jessica

      January 18, 2020 at 4:15 pm

      I would just be making this for me to eat over several days- could I just add the noodles to each portion when I’m ready to make it? Would they soften okay in a microwave for a work lunch? Or would they soften a bit if I added them in the morning & be ready to go when I warm it up for lunch?

      Reply
    2. Vicki

      September 22, 2019 at 1:38 pm

      I was wondering if you could use pho broth instead of vegetable broth

      ★★★★★

      Reply
    3. Tiffani Wells

      December 17, 2018 at 6:41 pm

      This soup is delicious!

      Reply
    4. Sandy

      November 16, 2017 at 8:09 am

      Hi- I made this and it’s so yummy. However, can I freeze leftovers?

      Reply
    5. Jeffrey Smith

      June 11, 2016 at 11:01 am

      Hi, Shannon. Do you have a macro breakdown for this recipe?

      Reply
      • Shannon Leparski

        June 14, 2016 at 9:40 am

        Hi Jeffrey, unfortunately I don’t post the nutritional breakdowns of my recipes but entering the ingredients in Cronometer or My Fitness Pal should give you a proper breakdown. Hope that helps. Thanks!

        Reply
    6. Tammy

      June 02, 2016 at 7:54 pm

      Made this tonight. My grocery store didn’t have bok choy so I used baby kale. It was wonderful. Also my first time to use sriracha sauce so I started with half of the recommended 1/2 teaspoon. I added a bit more at the end for just a touch of heat. It was perfect for my taste.

      Reply
    7. laura la porte

      April 03, 2016 at 12:33 pm

      This is delicious. Thanks, Shannon! I rarely like blogs but yours is great.

      Reply
    8. Sanne

      March 28, 2016 at 3:02 am

      I made this yesterday and it was delicious!

      Reply
      • Shannon Leparski

        March 29, 2016 at 1:02 pm

        Thanks Sanne! So happy you enjoyed it 🙂

        Reply
    9. LL

      March 25, 2016 at 8:15 pm

      Sooo yummy!!!! Thank you!! My whole family grubbed and my little toddler happily slurped up bok choy! 😀

      Reply
    10. Lindsay

      March 08, 2016 at 8:10 am

      This was so yummy! Any idea about nutrition info?

      Reply
    11. Mermaid

      January 21, 2016 at 12:41 pm

      YUMMY! I really wanted to try a different soup and this was perfect! Lots of chopping but worth it! I even froze some and it’s still delicious!

      Reply
    12. Carrie

      January 04, 2016 at 6:44 pm

      This is delicious!!! thank you

      Reply
    13. Allie

      December 15, 2015 at 8:49 pm

      Yummm – I made this tonight!

      Thank you for a great recipe that came together quickly, fueled my body, and warmed my soul (it’s that yummy, LOL).

      Also – I followed someone’s recommendations from the comments and cooked the noodles separately so I can thoroughly enjoy the leftovers.

      Thanks for a great recipe – xoxo!

      Reply
    14. Olga

      December 12, 2015 at 7:04 am

      Soup sounds fabulous. Like other pasta noodle soups, the pasta absorbs so much liquid that the noodles get soggy and lose their bite and the broth gets soaked up. So, as a solo vegan who always has leftovers I have decided that when I make soups containing pasta I keep the pasta separate. When I go to heat up leftovers I place the pasta in the serving bowl first then ladle the warm soup overtop! Then, you have el dente pasta and lots of broth making your leftovers amazing!

      Reply
      • Carrie

        January 04, 2016 at 6:43 pm

        shoot! I wish i would have read your comment before i made this!

        Reply
    15. Elizabeth

      November 28, 2015 at 11:25 pm

      I just came across this recipe on Pinterest. I love easy soups and warming foods during the holidays and during the cold weather where I live, and I bought everything I needed today before work. I didn’t have the rice vinegar, soy sauce, or sriracha on hand so I did have to pick those up also, but other than that this is such a cheap and amazingly easy recipe. I got off at about 10 and this took no time at all to prepare and I didn’t have to worry about eating something healthy late at night. I LOVE THIS!!! it tastes so good with the tang of lime to cut into the spice, and I don’t feel heavy or bloated. I will be making this frequently as party of my go-to dinners. Thank you so much for posting this. It is nice to now have an easy healthy option especially if I don’t get off work till 2 a.m.!!!

      Reply
      • Shannon Leparski

        November 29, 2015 at 11:16 am

        Hi Elizabeth! So glad you enjoyed this recipe! It’s one of my favorites too 🙂 the lime adds the perfect touch.

        Reply
    16. Laura

      February 10, 2015 at 9:51 am

      I’m feeling some soup tonight. And this is so packed with goodness, and healthy veggies, that you can’t really go wrong. Thanks for the inspirations!

      Reply
      • Shannon Leparski

        February 10, 2015 at 6:58 pm

        Hi Laura, Yes that’s what I love about it – you really can’t go wrong with all the yummy goodness. Hope you enjoy 🙂

        Reply

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    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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what about this tracker makes you excited?! I want to hear your thoughts!! you can preorder The Happy Hormone Tracker on amazon or wherever books are sold! Release date is October 20th 🩸 

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    🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hor 🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hormone Tracker, now available for preorder (on amazon and where all books are sold)!! This is the first-of-it’s-kind, a 90-day wellness journal for monthly cycle tracking that gives women the guidance and space they need. It will help you monitor how nourishment, movement, sleep, supplements and more impact your hormonal fluctuations. You can track bleeding, cervical mucus, basal body temperature, moods and so much more 🩸 it also has a weekly reflection page.

EEK!! I’m so excited because it’s turned out to be absolutely adorable and I can’t wait for you ladies to use it!! all the info is on the blog, including more pictures of the inside!! It’s also besties to my first book, The Happy Hormone Guide 💗 >> theglowingfridge.com 
@bluestarpress // #happyhormonetracker #happyhormones #happyhormoneguide
    tangy + simple cucumber salad >> my latest crunchy tangy + simple cucumber salad >>
my latest crunchy craving! it comes together in 5 minutes and is sugar free. I know it’s super simple but I still think it deserves to live on the blog! I love snacking on it, serving it on crackers or using as a side/appetizer. so much refreshing crunch and salty, vinegar-y taste 🥒🥒🥒 new on the blog >> theglowingfridge.com // link in bio // #plantpowered
    now that I’m studying to become a integrative he now that I’m studying to become a integrative health practitioner, I’ve realized to a greater extent how one way of eating may not be perfect for everyone. how being strictly #plantbased isn’t a top priority for everyone. how different we really are. I’ve recently come to accept this, even though I will promote plant based until the day I die. my feelings have evolved over time. I used to be more pushy and believe my way of eating was the only way! but the reality is, there is no one diet and it’s infuriating when doctors push one diet only! its what works for YOUR body and it can change over time (depending on many factors). while this may upset some people, this will be apart of my job. as a practitioner I will have to meet people where they are at and guide them with an open mind. I can’t assume or expect that everyone will want to be plant based tomorrow! while I can always promote “the more plant foods the better” type of mentality (and I promise you, I will!) there is something called bio-individuality, meaning “there is not a one-size-fits-all diet, each person is a unique individual with highly individualized nutritional requirements”. what I will also promote is intuitive eating and really tuning into what your body wants and needs, and allowing that intuition to sharpen and grow (and hopefully it leads to more plants 🌱😬). doing this takes so much practice… to trust what your body is telling you is hard and confusing in the beginning. I think the change for me was allowing what I wanted to eat at first and it slowly evolved to wanting to choose healthier options because I felt better that way, but also knowing when I need vegan mac and cheese or french fries or ice cream and not making a big deal out of it. and not labeling any food as “bad” but rather just “food”. this didn’t happen overnight though! tell me below - how have you become more intuitive with eating habits? how do you tune in? photo by @sarahiltonphotography & I put a little filter on it 💗 #intuitiveeating
    DETOX: in order to detox and not feel like total c DETOX: in order to detox and not feel like total crap, it’s essential to open up your drainage pathways first. although not glamorous to talk about, this is the most important step for any health protocol. setting the foundation… just like building a house. there are no quick fixes in detoxing! for example: you don’t want to jump into a parasite cleanse but have your detox pathways blocked… this includes making sure you are peeing, pooping, sweating and moving your lymph every single day. and when I say pooping, I mean 1-3 times per day. ideally 2-3 or after large meals. if you are constipated while killing off parasites, you are not going to feel good at all because they need to be eliminated quickly and if not, the pathogens/toxins they release can get re-circulated in the body. take it from me because I didn’t know about any of this while doing a parasite cleanse… I was bed ridden, had fevers, my face broke out, I was puffy and bloated. this was not fun at all! ⁣⠀
⁣⠀
>> So how do you open up your drainage pathways (and keep them open)? ⁣⠀
• proper hydration, ideally with mineral drops⁣⠀
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• balanced whole food diet: lots of veggies and fruit, fiber from real food, nothing processed, no refined sugar⁣⠀
• bowel moving herbs if you are consipated (bowel mover from Microbe Formulas), coffee enemas, tudca (to keep bile moving, liver support) and include a binder if you use any of these (I like bioactive carbon binders from Microbe Formulas)⁣⠀
- clean products: beauty, skincare, cleaning, etc⁣⠀
- air quality: open the windows, get a @airdoctorpro air filter, plants⁣⠀
- proper sleep: 7-8 hours⁣⠀
- healthy mind: mediation, yoga, breath work⠀
⠀
I hope you find this helpful! Let me know if you have questions below! #detoxprotocol #drainagepathways
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because you’ll have to make these every week now! #sorrynotsorry // the world has been lacking a proper brownie recipe that’s vegan, fudgy and super chocolate-y!!! if you wanted a cakey brownie you would just eat chocolate cake, right?! I’ve made these 4 times to get the recipe just right. and now it’s absolutely perfect, I promise. taking this very seriously 🤪 making brownies is distracting me from my health complications and the issues in our world, you know?! new fudgy brownie recipe on the blog >> theglowingfridge.com // made with @hukitchen chocolate gems that are the cutest little things and melt into chocolate puddles 🍫🍫🍫 #veganbrownies
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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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