20 minute Vegan Asian soup


Ahhh the holidays…a time filled with too many carbs and not enough time. When I mismanage time and don’t get my crock pot stews done I love this easy soup that takes 20 minutes to make. Plus the Asian inspired flavors are light and refreshing while still keeping you full.

All the ingredients I got from Trader Joes, aside from the sesame seeds and buckwheat noodles, but most grocery stores have them.

This recipe is for two people.



  • package of shiitake mushrooms

  • package of baby bok choy

  • 2 stems of green onion

  • 1-2 shallots

  • 1-2 tbsp of crushed ginger

  • 1-2 tbsp crushed garlic

  • 4 tbsp coconut aminos

  • 1 bundle of buckwheat noodles

  • 4-5 cups veggie stock

  • sesame seeds for garnish

Chop 1-2 shallots very finely. Chop your green onions. You’ll want to chop the white part very finely. Once you reach the soft green part you can chop normally to add later for garnish. Heat up some olive oil in a pot and add shallots, ginger, garlic and white part of the green onions. Let cook 1-2 minute and watch carefully so it does not brown.

Slowly add your veggie broth. I start with 4 cups and see if at the end I need the extra cup. It will depend on the type of noodle you go with. Add the coconut aminos and shiitake mushrooms then let simmer on medium for 5 minutes. Add your noodles and let cook for 5-8 minutes (the noodles I use cook in 5 minutes). Add your bok choy (I cut off the end of the root to make it more leafy) and let flash cook in the broth for a minute before removing the soup from the stove.

Serve immediately and add lush green parts of the green onion and sesame seeds on top for garnish.