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Yoga Soup

What you need: 

Broth: 2 vegan bullion cubes 4 cups water Soup: 1/2 cup shelled frozen edamame 4-6 vegan frozen Asian dumplings or pot stickers 2 tablespoons soy sauce or tamari fresh ginger, minced or thinly sliced, to taste 1 cup frozen broccoli 1 cup rice noodles/rice sticks handful dark greens, chopped (spinach, kale, or chard) hot chili oil, to taste, optional sesame oil, to taste, optional lime juice, to taste, optional

What you do: 

1. For broth, boil the water on high in a medium sized pot and dissolve the cubes in the water. Add the edamame and dumplings. Stir in soy sauce or tamari and the ginger. 2. Bring water to boil again. Cook for about 5 minutes. Add the broccoli. Cook for another minute at medium heat. Turn off the heat and add the rice noodles, making sure they are completely covered by liquid. Keep the pot on the burner to keep the soup hot, but not at a boil. 3. Let the pot sit for about 10 minutes on the burner or until the noodles are fully cooked, adding chopped greens to the pot to steam for the last few minutes. 4. Ladle into bowls, topping with chili oil, sesame oil and a squeeze of lime juice, if desired. Other additions: Thinly sliced or shredded carrot, miso (added to the bowl of soup), sesame seeds sprinkled on top, chopped scallions, green beans instead of, or in addition to, broccoli I make this soup every Tuesday after my yoga class; it is very fast, easy and filling. Enjoy!

Preparation Time: 
15 minute
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

To echo everyone else: awesome recipe! We added crimini mushrooms, green onion, and sesame seeds. Thanks for sharing this one!

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Awesome! Just made this for dinner for my husband and I and both of us LOVED it.
Changes we made:
no potstickers (can't find vegetarian ones here)
bean thread noodles (maybe 150 grams)
added mushrooms
added grated carrots and bean sprouts when I served it
added miso into the serving bowls

SOOO good. Will be making this again, very soon! Très bien!

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I love making this soup; it's a great thing to do with my homemade potstickers after I make a huge batch (my recipe for those is around here somewhere).  I usually don't add the noodles in, though, too much starch for my taste that way.  I make my postickers with a lot of extra garlic, so I don't need to add any additional to the soup, but if I use store-bought potstickers, I throw in a couple cloves.  And also, green onions, because they make everything happy.

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This was really good. Very flexable :)>>>

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i was very happy with how this soup turned out.  :) i followed the recipe except i didn't add potstickers (i forgot to look for them at the store) and i added carrots, mushrooms, red and green bell peppers, kale, (in addition to the edamame and broccoli), and threw some green onion on top and squeezed in some lemon and sriracha. i turned out sooo good. very quick (pretty much just the time it takes to chop veggies), nutritious and delicious.

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This was pretty good :) The only thing mine was missing was the frozen edamame because I couldn't find any anywhere, frozen or not. But it was very tasty :) and I loved the pot stickers in it, it's the first time i had them! and it didn't take very long to put together either.

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Excellent and nutritious!

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Let it be known, I am the yoga soups number one fan. One day I will wrtie a song about it.
I make it way too much.
It is so quick and easy and if you leave out the potstickers it is pretty cheap too.
I have experimented with all kinds of different noodles because I wasn't really feeling the rice noodles. I always use edamame and broccoli. no greens. I never buy them.
My favorite noodle to use is somen.
I always use powdered ginger and soy sauce instead of tamari.
I even forget the lime juice sometimes but the soup still makes me jump for joy without it.

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I love this recipe!! It's easy to make, lasts in the fridge well if you haven't eaten it all the first day, and it can be really filling on an empty stomache

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I loved it. I followed the recipe pretty exact, but I think I'll play around with it next time

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