When I made this Asian Inspired Soup I never for a minute thought of posting a recipe because for one I really didn’t know what I was doing so imagine how good I feel about that now? This soup completes me, makes my soul happy and yes all those comfy things that make us whole and it has got to be healing in some weird and wonderful way!
With the days and nights getting colder this Asian inspired soup definitely has the green light. It’s so good it would have you believing that you are in an Asian restaurant! I love experimenting with most cuisines and Asian food is a huge favorite with me. When you eat soup and you can feel, with every spoonful that something wonderful is happening inside your body then that’s got to be the best healthy bowl of soup.
WHAT YOU WILL NEED TO MAKE THIS SOUP
What you have in the fridge, pantry and kitchen cupboards? No, only kidding. I bought the ingredients on scattered grocery trips with the intention of one day I want to make this with the exception of fresh mushrooms and spinach (if you are using any).
GARLIC & GINGER
I find that the best way to prepare the ginger and garlic for this soup is by using a mortar and pestle. This kitchen device for me is irreplaceable. I love my mortar and pestle because it gives me a lot more control over what I and doing. I have made pesto using a ton of various methods and ingredients but I have thoroughly enjoyed making this pesto in my mortar and pestle.
Feel free to slice or press your garlic and ginger before cooking with the onion if you don’t have a mortar pestle its merely a preference.
Should you prefer a chicken or meat stock naturally that works wonderfully and shop bought stocks are in all supermarkets so its easily accessible. There also some wonderful brands to choose from or you can use a homemade vegetable stock.
Rinse the mushrooms thoroughly under a running tap and rest in a colander. You can gently pull the mushroom apart into smaller pieces which also makes for easier eating or you can leave it whole. In this recipe I left the mushroom whole and simply pulled it apart after cooking.
Be open to using other mushroom types as well I am sure they work just as wonderfully! Not exactly a professional on Asian cooking this post is to simple write how this particular recipe was made. As mentioned above I love Asian food and that means, dining, take out, cooking, food outlets to buy groceries so I had a bit of an idea of what I was doing, hopefully 🙂
RICE VERMICELLI NOODLES
Again there are many noodle types out there so it depend on what you are going for in how you want to soup to come out? Here I went with rice vermicelli because they cook instantly. Also they wouldn’t soak up all the liquid and ‘attention’ because everything balances out!
What can I say I love this stuff! Honestly, I love it. It brings tons of flavor to the soup but not overpowering, its a very suttle yet distinct taste. When I first used wakame it was in a salad and then I found out about dried wakame! Mesmerized by the fact that you when left in water it doubles in volume!. This is such an incredible type of sea vegetable that is usually sold dry when re-hydrated and was used in miso soup that I frequently ordered from the menu eventually I started trying various broths to try and get it just right.
ENJOY THIS SIMPLE SOUP RECIPE
- Affordable ingredients
- Extremely easy
- Healthy vegan soup
- Done in minutes
- Supports the immune system
If you try this Homemade Asian Inspired Soup – VEGAN Recipe, please leave a comment below letting me know how it goes please do that! Also, if you take any pictures of your creation and share it on Instagram, please make sure to tag me @anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post! Enjoy this soulful bowl of homemade Asian inspired soup!
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MY HOMEMADE ASIAN INSPIRED SOUP – VEGAN
- 1 1/2 cups oyster mushrooms
- 1/4 cup dry wakame
- 2 cups vegetable stock
- 1 cup water
- 1 diced onion
- 3 garlic cloves (sliced, crushed or diced)
- thumbsize piece of ginger (crushed)
- Pinch salt
- ground black pepper
- 1/2 tsp garlic powder
- 1 tbsp healthy cooking oil (your choice)
- flat Italian parsley
- Rinse the dried wakame under cold running water and leave it in a bowl of water while you cook the onions. Place the noodles in boiling water and set aside.
- Meanwhile heat the oil and cook the onion, garlic and ginger. Add the garlic powder, vegetable stock and mushrooms. Cook for 5 minutes on medium high heat.
- Add the dried wakame which has now increased in volumn, water and taste for salt and pepper, Drop the heat and allow the soup to simmer for 15 to 20 minutes.
- Add the noodles and simmer for another 5 minutes before serving.
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