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Asian flavors are actually my go to for an elimination diet. Although you can’t use peppers and chilis you can still use ginger. And rice noodles can be used from day one! I used this Asian style noodle soup to introduce soy back into my diet. I’d forgotten how much more depth soy sauce has than just plain table salt. It really helps add an oomph to the broth. However, you can easily make this recipe phase one friendly by using coconut aminos instead of the soy sauce. It has a very similar depth of flavor and strong umami.

If you don’t like cilantro you can substitute parsley. You can also just leave it out. Leaf it out if you will. However if you still want some green popping out of your soup you can also use a few tbsp of fresh mint. This will add a completely different flavor profile to your soup while maintaining that asian style flair.

It’s important to cook the rice noodles according to the package. Every brand and style seems to be slightly different. The first time I made this soup I didn’t soak the noodles long enough and they were very al dente requiring me to boil the soup for quite a bit longer than I would have liked. If you add cooked noodles in at the end instead of trying to cook them in the broth you can easily avoid this mistake.

You can use any kind of mushroom that you like. My basic is just plain white button mushrooms because they’re always available and usually the cheapest but you can go wild with it! Mix and match if you’re able! The more variety the more umami your asian style noodle soup will have. Mushrooms can be a great source of vitamin D so don’t be shy with them!

Is soup a meal?

I think so! I know a lot of people underestimate the power of a good soup. They reserve it for an appetizer or a side to a sandwich. Some thinner soups are definitely not filling enough to be a full meal but this Asian style noodle soup is packed with meat, veggies, and filling rice noodles that qualify it for meal status.

Many soups that contain grains are definitely filling enough for a meal. Additionally, chilis, stews, and other hearty one pot meals are great for bringing to work or school and they freeze well for all the leftovers! I’m never without a soup on standby just in case I need to grab an easy, healthy meal.

Ingredients

dark meat from 5 cooked chicken thighs
2 stalks celery, diced
1 large carrot, shredded
½ head of cabbage, chopped
6 green onions, chopped
8 oz mushrooms, chopped
6 cups chicken broth
1 tbsp fresh ginger, grated
4 tbsp coconut aminos (or soy sauce if you’re able)
1 tbsp fish sauce
2 tsp rice vinegar
2 tbsp sugar
salt and pepper to taste
olive oil
¼ cup chopped cilantro
6 oz rice noodles, prepared according to package directions

Instructions

heat pot over medium low and add olive oil to cover bottom of pot
add veggies (keep meat reserved) and saute until tender, about 15 minutes
add the broth and all seasonings minus cilantro and simmer low for about half an hour to blend flavors
add chicken, cilantro, and prepared noodles
serve hot