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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?

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 place...it'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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This was great.  I made it into more of an appetizer soup (my husband said "it's all background") by leaving out the potstickers and using bean threads instead of heartier noodles.  We felt like it needed more spice (probably since I left out some of the flavor sources), so I increased the ginger and added black pepper and garlic powder, and lots of lime juice.  Of course, the Louisianian added red pepper flakes to his, but then declared "it tasted like a restaurant soup!" 

I'll definitely be making this again.  I think if we wanted to be the entire meal, I would go back to the rice sticks and also add some tofu or something.  I'll also probably put even more ginger, and maybe some garlic.  Mmm!

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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 place...it'd be great to make it myself

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This soup is great, even on a hot night!  It's super fast and simple...and even my kids like it!  I doubled the recipe to feed us all and added carrot shreds since I only had 1 cup of fresh broccoli.  I only wish I could have found rice noodles rather than rice sticks--the noodles in the picture appear much more substantial and less like a mess of hair thin noodles in the middle of the soup.  Other than that this soup truly is fabulous and filling.  A new fave!  :)>>>

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I believe this is the best soup I have ever eaten.  It is SUPERB!

Thanks for the recipe.

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Can somebody tell me what "pot stickers" are?  :)

potstickers are just asian dumplings.
and they're also delicious. :)

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Can somebody tell me what "pot stickers" are?  :)

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Thank you!!!!!!! This will definitely become a staple for me, I can tell. So healthy, easy, and delicious!

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This recipe is most excellent.  I try to mix in a low-sodium boullion cube as I find the taste to be identical (could also use one low sodium and one regular).  I am a horrid cook, but this recipe is SO user friendly and delicious that I find myself making it week to week and it always turns out.  very filling! YUM!  ::) couldn't be more grateful!

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Tasty soup. I doubled the amount of the recipe, and used 8 cups no-chicken broth, edamame, 1 tsp minced garlic, 1 T minced ginger, 2 T chili oil, 2 T tamari, 1 T sesame oil, 2-3 T lemon juice, dash of cayenne, green onions, udon noodles, and a bag of frozen pot stickers. The pot stickers eventually broke open (I guess I overheated them), and the contents of them mixed in with the soup, giving it a strange, but good taste.

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