Somen Noodle Soup

Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth

For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the Bragg’s or soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.   Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables.

Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.

Inspired by another recipe post.

Bean and Lentil Soup Healthy & Easy – Slow Cooker

The beans and lentils I used:

- kidney bean, red bean, garbanzo bean, lava bean, black bean, green lentil, red lentil and brown lentil

however, use what you like.. any and all will work..

1.) Wash and Soak beans and lentils over night..

2.) morning: Rinse and pour all into your slow cooker

3.) poor safflower oil – oh about, 1/2 cup.. up to you..

3.) add vegetables if you like.. this time, I did not.. but you may)

4.) add fresh herbs.. I like oregano, tarragon and thyme.. but use what you have.. or dry herbs are fine too..

5.) sea (mineral) salt and black pepper…

6.) I also add: dry mustard, celery seed, garlic, onion, chili peppers

7.) add your favorite bouillon ( I use non-“beef” but up to you)

8.) fill to the rim with clean water.. mix and turn on low all day..

later on that night.. enjoy!

Sweet Potato/Heirloom Tomato Soup Recipeggie broth


Sweet Potato/Heirloom Tomato Soup


- 3-4 sweet potatoes – pealed and roughly cut

- 2 heirloom tomatoes – chopped (saved the juice)

- 5 – 6 cloves of garlic

- 1 yellow onion – chopped

- sunflower oil (olive oil is fine)

- veggie broth (made my own) – about two cups

- coconut milk

- salt and pepper

- favorite seasonings


heat oil in pot and add onions and garlic. let cook while you stir for about 5 minutes.

add the sweet potato and tomatoes…

plus seasonings …cook for awhile.. until all tender.. add veggie water (broth) as needed… at least two cups… throughout cooking time.

blend with a mixer…

and add coconut mile in the end..


Quinoa Seitan Vegetable Stew Recipe

Quinoa Seitan Vegetable Stew

This recipe is simple and quick to make…. a sure win! Warm, filling and so so so good for you.

Things you’ll need:

Quinoa, Veggies, Seitan, garlic, olive oil, salt pepper, veggie broth, seasonings of your choice.

First things first: Rinse the Quinoa well and soak for 10 minutes and drain. To cook the Quinoa, take 1 cup quinoa and 1 1/2 cups cold water. Then,

  1. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired
  2. Bring to a boil, cover with a tight-fitting lid, and turn the heat down to simmer
  3. Cook for 15 minutes
  4. Remove quinoa from heat and allow to sit five minutes with the lid on
  5. Fluff quinoa gently with a fork

Take your Seitan, cut into bit sized pieces and sear both sides in a pan with olive oil. You may add Braggs (soy sauce, Worcestershire) if you want. This will take about 5 minutes.

Then, cut up what ever veggies you have into bit sized pieces. Heat olive oil in a pan and add veggies and garlic.

In a few minutes, add some water or veggie stock. Just a bit and cover with a lid. Cook for about 3 minutes and turn off heat.

Prepare veggie broth on your stove. Add quinoa, seitan and veggie mixture to the soup… you may add any seasons you like.. salt and pepper, for me, is a must.

Hearty, yummy and warm!

Please enjoy.. I added saltines cracks with ours. please be as creative as you can when making this. Add whatever seasonings you want to the quinoa and the soup. You can add green onions on top for a nice spicy touch!

Irish Tofu Stew

    2 1/2 cups veggie stock
    2 medium onions quartered
    1/2 cup barley
    1/2 teaspoon salt3 carrots, peeled and cut into 1/2-inch chunks
    1/2 pound tofu cut into bite-size pieces
    1 cup veggie stock
    2 stalks celery, sliced
    2 tablespoons low-sodium soy sauce
  1. Cut tofu into squares and coat with olive oil and roll around in flour. Cook on the stove for till golden brown.
  2. Combine the water, onions, barley, and salt in a 6-quart (6 liter) stockpot. Cover and bring to a boil over high heat. Lower the heat to medium-low and cook for 30 minutes.
  3. Add the carrots, tofu, water, celery, and soy sauce and simmer 10 minutes.
  4. Adjust the seasoning, if needed, and serve

Baby Bella (Portebello) Mushroom Miso Soup


Baby Bella (Portebello) Mushroom Miso Soup


  • 1 package baby bella mushrooms (or other mushrooms of choice), stems trimmed, and thinly sliced
  • 2 tsp peanut oil
  • 1 medium yellow onion, thinly sliced
  • 1 carrot, pealed and sliced
  • 2 celery sticks , sliced
  • 1 T. garlic, minced
  • 1 T. ginger, minced
  • 4 cups water (or vegetable stock)
  • 2 cups Kale or Swiss Chard leaves, roughly chopped
  • 2 Tbsp white miso (or other miso of choice)
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp sesame seeds
  • Seasoned crackers
  • Bragg’s Amino Acidsbrags1


In a large saucepan, saute the mushrooms in the peanut oil for 3 minutes. Add the onion, garlic, and ginger, carrots, celery and saute an additional 2 minutes.

Add the water and Kale (Swiss Chard) and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes.

In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan.

Add the miso mixture and toasted sesame oil to the pot, stir well to combine, and remove the soup from the heat.

Sprinkle sesame seeds over individual servings.


Vegetable and Barley Soup Recipe

Vegetable and Barley Soup


  • 2 large red potatoes, washed and cubed
  • 2 green onions, chopped
  • 3 carrots, pealed and chopped
  • 4 celery sticks, chopped
  • 1 cup of dried pearl barley
  • 1 bunch of Kale, chopped
  • enough vegetable broth to cover (or water)
  • salt and pepper to taste
  • 1 tablespoon Emerial Seasoning (Emerial Essence – Food Network) -

    Emerial Essence Seasoning:


    • 2 1/2 tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme


    Combine all ingredients thoroughly.

Very simple to prepare this one! Place all your vegetables except the kale in a large pan with the barley. Cover well with broth, boil and simmer until everything is cooked.

Add the Kale and salt and cook for another 5 minutes.

Serve with Garlic Bread


Left over Brine? What to do? Here’s a soup recipe…

Stella Artois + Kimchi + Bread + Noodle Veggie Soup made with left over Kimchi brine = Happiness

Noddle Soup Ingredients:

  • Left over Brine (any type) as much as you want- My brine was left over from Spicy Kimchi
  • Water or vegetable stock to brine ~ equal amount to brine..depending on how many u’r cooking for
  • Somen or Udon Noddles, cooked (with directions on the package)
  • 1 tbsp olive oil
  • 2 carrots, pealed and chopped
  • 2 stacks of celery, chopped
  • Hand full of Bok Choy (use any green that you have), chopped
  • green onion, chopped (to top the soup)
  • 3 garlic cloves, chopped
  • salt and pepper to your taste

In a large pot, mix brine and water and heat on the stove until boiling.

In the meantime, saute the celery, garlic and carrots in olive oil on medium heat for 5-7 minutes.

Transfer veggies and cooked, rinsed noodles to the large pot with the brine and water mixture.

Heat all the way thru.

Add bok choy, cook for another five minutes on  simmer.

Garnish with green onion on top before you serve.

Potato and Leek Soup with Crispy Green Salad

Potato Leek Soup

Potato Leek Soup

This here is a delicious creamy soups made without dairy.

Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits.

Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy meal.

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped white onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes (any potato will work)
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.

Crispy Green Salad

  • a head of leafy lettuce of your choice ( bite-sized pieces )
  • 1 chopped tomato
  • a few broccoli florets chopped into bite-sized pieces
  • any kind of onion chopped
  • pine nuts
  • fresh strawberries cut into bite-sized pieces

Dressing – Whisk Together and pour onto salad

  • Beat juice from cooked beets
  • Olive oil
  • Flax oil
  • Balsamic Vinegarette
  • Lemon/lime juice
  • salt/pepper

Serve with a warm bread of your choice.


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