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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
Recipe Category: 


All I needed was sesame oil and this soup would have been superb!!!! I sauted green onions and ginger before adding the broth and other ingredients. This was so refreshing.... I didn't have edamame or greens, so I used snap peas & fresh broccoli (of which I overcooked)... but the soup was still great!! Next time I will use bok choy, edamame, and sesame oil.

Thanks for this recipe!!!


we love this soup! we made it the first time without the potstickers and no fresh ginger and it was good, but seemed to be missing something. made this again last night with the potstickers and fresh ginger and it was AMAZING!!!! the fresh ginger added a really nice fresh taste as well as a certain depth (i think it helped cut the salt of the shoyu sauce). the potstickers helped make it a more filling soup as well.

make this! you won't regret it.


This looks amazing. I can not wait to try it. Ill let ya know what I think when I give it a try next week.  :)>>>


This soup is great!  It's filling, easy to make and very flexible (and forgiving)! I omit things, add things, it's wonderful. I just eyeball everything now and add things to taste.  When it comes to noodles, though, I'm completely inept and yet continue to eyeball it every time - I've ended up with waaaay too many noodles and no "soup" but it's still great!


I have made this so many times now and it is really great.  There is no messing it up.  Tonight I had no greens (fresh or frozen) so I added about a 1/4 of a bag of cole slaw mix- shredded cabbage and carrots- and it worked great.  Adding some miso was a nice touch too. ;)b


This was really good! My version was as follows:

I used boxed broth instead of boullion. Boullion would probably be saltier than the all-natural broth as I used; as a result, I added a lot of soy sauce to compensate.

I used fresh broccoli, and mustard greens (since they were the greens I had in).

I used the vegetarian version of these dumplings: to the best of my knowledge are vegan. When I make this again I will probably skip the potstickers--they are good, but expensive, and I don't get the point of them and the noodles.

I added thin slices of a good chunk of ginger and some red pepper. Some sesame oil would have been delicious, but I was out.

I used rice vermicelli (the really thin ones), and thought it was delicious.



This was wonderful!!  I have been looking for this recipe and did not even know it!!  It will be a staple in my diet from here on out!! So easy to change to what you want ...spicy...light...dark...fresh...YUM YUM YUM!  Thank you thank you thank you!


So simple but so tasty.  I think 2 cubes of broth was a bit too salty for me once I added the tamari but my 11 year old told me it tasted just like restaurant soup.  Considering that it took about 15 minutes, I was very excited.  Move over Ramen.....we will make this when we want a noodle soup.  I used fresh broccoli, added a clove of garlic and about 1 TB of fresh ginger chopped.  Yummy!!!!


I LOVE this soup - have had it for lunch three days in a row!!  I've tried different variations depending on what I had going in my fridge:  somen noodles, buckweat noodles, fresh green beans, napa cabbage, shiitake mushrooms (dried - I used the soaking water for the broth and it's wonderful!)...  I think the possibilities are endless!  Can't wait to try it with miso.


may be a weird question, but where does one find edamame? I want to make this soup - but I'm also kind of addicted to the steamed edamame at the local Japanese'd be great to make it myself

you can find frozen edamame (baby soy beans in the pod) at Asian food stores.  If you have a large chain grocery store with a good natural foods/ethnic foods section, they may have it too.  I get mine from a small, local grocery store or the local natural/health foods store.  Hope that helps!



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