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Sunday, January 20, 2013

Easy Asian-Style Soup in 15 Minutes

Growing up on the BC West Coast means exposure to a ton of fantastic Asian food thanks to our large Asian population.   Alas, most Chinese food is out of reach for gluten intolerants given the prevalence of soy sauce (which contains wheat) and breading of food. 

It is cruel to have grown up with regular dim sum and Chinese buffets and suddenly not be able to touch the stuff.  So to satisfy my most basic of cravings, I whipped up this simple bok choy and noodle soup.  It's very cheap, healthy, and filling, and the best part is that it only takes 15 minutes from start to finish!

Oh, and did I mention I'm giving away a cookbook? (sorry, the giveaway is now closed)

Oh, and note that I'm actually holding my chopsticks here with my left hand?  I'm not left-handed, but I read a study somewhere awhile back that people who use chopsticks are less likely to suffer from dementia, and those who are ambidextrous with their chopsticks are even less like to get it, so I've been practicing with my left hand. 

Things can get a little bit messy that way, but that's ok.  I'll get better one of these days!

Easy Asian Soup
Ingredients: (makes approximately 4 servings)

6 c veggie or beef stock OR 6c water and 1 Tbsp MSG-free broth powder or 1 bouillon cube
1 Tbsp + 1tsp gluten free Bragg, Tamari Sauce or Coconut Aminos (Coconut Aminos are soy free)
1 Tbsp minced ginger
1 Tbsp chopped green onion or leeks
Separate leaves from stems
2 c bean thread or rice vermicelli noodles, broken or cut with kitchen shears into small pieces about 1” long (I used bean thread noodles for the soup in these photos)
2 c chopped bok choy (whites and leaves separated)
Dash of salt and pepper


1.  Bring stock to a boil.  While water is boiling, chop ginger and onions or leeks and wash greens.   

2. Turn heat down to medium and add Bragg, Tamari or Coconut Aminos, ginger and green onion or leeks.

3.  While it is simmering, break or cut up noodles (I do this inside a plastic bag or paper bag to prevent the little noodles from flying all over the kitchen).  

4. Add noodles.  Simmer for another two minutes or so while chopping bok choy.  Unless using baby bok choy (which you can cook intact), remove the leaves from the white stems and set aside.  Chop the stems into 1/2" pieces and place into the pot.  

5. Roughly chop the leaves and add in at the very end to simmer just until softened.  Sprinkle with salt, pepper and Bragg to taste.  Enjoy!  

This post was shared on the following great link parties: Natural Living Mondays, Musings of a Housewife, Meal Plan Monday, Made from Scratch Monday, Just Another Meatless Monday, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasteful Tuesday, Tasty Tuesdays, Fat Tuesday, Motivation Monday, Gluten Free Wednesdays, Whole Food Wednesday, Wheat Free Wednesday, Simple Lives Thursday, Tasty Traditions, Full Plate Thursdays, Keep it Real Thursdays, Foodie Friday, Fight Back Friday, Gluten Free Fridays, Whole Food Fridays,             


  1. Hmm, I think I'll try this soup!

    By the way, that coconut oil/honey/lime juice dressing is my fave thing these days! Last night I roasted squash and beets with olive oil and garlic, and then tossed them with fresh spinach, broccoli, and peppers and that coconut oil dressing. It was SO GOOD. Thanks :)

    - Noelle

    1. That does sound wonderful! I haven't tried out the Coconut Lime dressing with anything other than the butternut squash salad yet ( but I should try your veggie medley with it!

  2. This looks really good! I love the information on the chopsticks! I need to use my left hand more often!

    Thanks for sharing. I found your site from the Natural Living Monday party.

    Cynthia at

    1. Thanks Cynthia! Left handed chopsticks are a challenge for sure, but there's a great sense of accomplishment when you actually pick something up ;0)

  3. that sounds great! I'm currently halfway(ish) through Whole 30 & am loving finding new recipes that are OK for me to eat! yum :)

    xoxo, Amy @ Interpret As You May

    {PS - I'm giving away a Fitness Notebook & would love for you to win!}

  4. This does look good, and I have the ingredients which is always helpful when I want to try something new!

    Thank you for sharing this at Motivation Monday, and hopefully, I'll win your fabulous giveaway. ;)

    1. Thanks for hosting Motivation Monday, Barb, and good luck with the giveaway :)

  5. The soup looks fabulous! Not sure, though, what Bragg or Coconut Aminos are?

    1. Hi robbie,

      sorry for not clarifing, Bragg's Liquid Aminos and Coconut Secret's Coconut Aminos are gluten free alternatives to soy sauce. Bragg's is non-GMO and made with soybeans, as is Tamari, whereas Coconut Aminos are made from coconuts and is soy and gluten free (and raw). Both can be generally be found in the health food or gluten free section of good markets, or online. I hope that helps!

  6. This looks fantastic and super fast. Just the thing when it's flipping freezing out as it is here right now. Thanks for sharing!

  7. I just love Bok Choy, this is a great soup! Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Wonderful warming soup... I just happen to be on an Asian kick... so I really appreciate your recipe. Welcome to foodie friday hope to see more of you.

  9. Thanks for sharing at Meal Plan Monday! Hope to see you there again tomorrow!

  10. Thanks for sharing your lovely soup with the community at Keep It Real Thursdays. I'll be highlighting your recipe with the community tomorrow. Thanks for contributing.

  11. Wow, this sounds amazing!! YUM and fantastic giveaway!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week! We are having a special giveaway this week! Its a tote bag filled with some Gluten Free Allergy Friendly goodies!

    Cindy from

    1. Thanks, Cindy! And thank you for hosting Gluten Free Fridays, your giveaway sounds great, too :)

  12. Hi Daneille, I'm going to make your Easy Asian Style Soup for our class fine dining project. We have to do a Gluten Free menu and our theme is Asian. Part of the project is to provide nutritional values. Did I miss it somewhere on the site or can you provide that for me? My email is if you want to send it that way. Thanks Cindy

    1. Hi Cindy, sorry, I don't have the nutritional info. I just don't have the time to do that for all my recipes! However, you can input the ingredients and amounts you are using into this great, free calculator from and it will break it down for you. Hope that helps and your class enjoys the soup :)


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