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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?

WOW.  I love this soup!!!!!  I did make a few variations. No pot stickers so I just used noodles.  And I didn't have any frozen endamame so I used kale, broccoli, and carrots.  I also added a spoonful of minced garlic.  I ate three bowls for dinner last night.  Yeah, I just couldn't stop myself!!!  Thanks so much for this recipe!  It is in my "Favorites" file now!!  :)

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Anonymous

This recipe rocks!  I make some variation of it every week, using whatever I have handy or whatever I'm craving.  Leftover cauliflower?  Toss it in.  Mushrooms about to go bad?  Toss them in too.  Last week I stirred in a few tablespoons (to taste) of natural, crunchy peanut butter and it was amazing!  I omit the potstickers most of the time since they're pricey and the soup is quite excellent without them.  Thank you so much for this awesome recipe. 

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Love the soup, it really hits the spot.  Although I did add some mushrooms (few) in it.
I will make it again.

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I love this soup! I make it on a weekly basis and can't get enough.  I can't find vegan potstickers where I live (really small town),  but didn't miss them.  This is a very quick, tasty, and satisfying dinner.  A definate keeper!

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I'm glad people are liking the recipe! In Toronto we have a vegetarian potsticker from MannaRich Foods, which is the kind I use. I just buy it at my local Loblaw's.

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This is an excellent soup!  I made tonight.  I doubled, used fresh cauliflower (was out of frozen and fresh broccoli), and added green onions and red pepper flakes (about 2 tablespoons).  Will definitely make again and again.

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I just found vegan potstickers at the Whole Foods in San Antonio; if we have them here, I'm sure they'd have them at other locations or could order them from your local WF's store.  They are the Whole Foods brand, in the frozen section, with Vegan prominently displayed on the front.

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Can anyone suggest a vegan potsticker to use in this soup? Thanks!

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this came out very well- i didn't have any dumplings but you couldn't tell it was missing anything, still very filling. i added all the optional items (sweet soy sauce as well as regular) and added some mushrooms.

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