This quick Oriental soup recipe is for you if you enjoy hearty noodle soups.
It will keep you going for ages, because seaweed is packed with so many nutrients, including essential fatty acids and minerals.
Quick oriental soup recipe
Serves 4 as a main course.
You will need:
A knife and cutting board
A blender or hand blender
- 2 cups/50g wakame or dulse (types of seaweed, available from supermarkets or Asian stores; otherwise you can use nori strips), soaked for 10 minutes in 1 cup/240ml of warm water (reserve the soak water to add to your soup)
- 5 cups/1.25l warm water
- 3 cups/300g chopped oriental vegetables (I use a mixture of bok choy, carrots, mushrooms, scallions, and peppers)
- ¼ cup/60ml soy sauce (nama shoyu, tamari, or Bragg’s Liquid Aminos)
- 2 tablespoons hemp, flax, or olive oil
- 1 tablespoon maple syrup, xylitol or other sweetener
- ½ teaspoon onion powder
- 1 small clove of garlic, crushed, or ½ teaspoon garlic powder
- Sesame seeds and more chopped scallions (spring onions) as garnish
How you do it
Put the seaweed in the warm water to soak while you prepare the rest.
Put the vegetables in a large saucepan. Blend the soy sauce and remaining ingredients – this is your stock. Pour into the saucepan and add the soaked seaweed along with the water you’ve soaked it in (it’s full of nutrients!).
Heat your soup gently. It should be warm but not so hot that you can’t keep a finger in it comfortably (that’s the “hot but still raw” test).
Serve sprinkled with sesame seeds and some chopped scallion. That’s it!
Rocking Raw Chef tips
- Don’t like seaweed? You could add your own “veggie noodles” by spiralizing or peeling some zucchini.
- Have a play around with the types of veggies you include – you might hit upon a new combination that you adore!
- The amount of vegetables you put into the blender depends on how thick you like your stock. I usually put half in the pan and half in the blender, but if you like a thicker stock, add more veg in the blender and less in the pan. For a thinner stock, put more in the pan and less in the blender. Easy!
- The seaweed in this recipe is what gives you the soft “noodle” texture without the starch. You can even find “sea spaghetti” which is seaweed that looks (and tastes!) like black noodles. However, this recipe is easily adapted for those who want “standard” noodles: simply add some to their soup bowls before serving.
- If you’re unfamiliar with hemp or flax oil, you can read about them here.
Want more recipes like this?
More gorgeous soup recipes are in my 5-Minute Soups & Sides, along with recipes for Sweet Thai Chili Soup, Lemon Rasam Soup, Senegalese Style Unpeanut Soup, and more.
Enjoy your quick Oriental soup recipe!
And of course, let me know what you think in the comments!