This soup is not fancy or difficult in any way whatsoever. It is simply delicious. Just a little bit of chopping, barely any cooking and one unusual ingredient. An unusual ingredient that is worth seeking out and buying in bulk or ordering from the internet – whichever gets it to your house quicker! Kelp Noodles, specifically from this company.
What are Kelp Noodles you ask? They are noodles made of Kelp (a sea vegetable) and are zero Points Plus until you get to 24 servings. Yes, you are reading this correctly–ZERO Points Plus until you get to 24 servings. So, if you are a noodle lover and carb addict like me, these noodles are going to change your life. No joke.
I recently discovered them in the refrigerated section at Whole Foods and was hesitant to use them. But I am so glad I did. They remind me of Cellophane Noodles (also known as glass noodles, bean thread noodles and Chinese vermicelli). This is a very good thing and means these noodles are delicious!
And this means that this is probably the largest and most satisfying bowl of soup with NOODLES you will EVER have for 4 Points Plus! Ever! You must make this! Can you tell I am excited? Trust me, many more posts to come featuring my new BFF; Kelp Noodles.
- This is truly one of those recipes that can be adapted 100 different ways. I have made this at least five different ways so far and this is my favorite combo of veggies but just stick to the basics of the recipe and change the vegetables based on what you have on hand or available.
- I tend to like my food on the spicier side and this has a nice kick to it. If you don’t like your food as hot, I recommend slowly adding in the Sriracha Hot Sauce until you get it just right.
- 2 teaspoons canola oil or coconut oil
- 1″ piece ginger root, peeled and thinly sliced
- 1 carrot, halved lengthwise and cut into thin half-moons
- 2 scallions, white part thinly sliced, greens cut into ½” pieces and separated for garnish
- 2 baby bok choy, white part thinly sliced, greens cut into 1″ pieces
- 8 cups water divided into 7½ cups and ½ cup of hot water
- 4 ounces snow peas, ends trimmed and cut into thirds
- 4 ounces shitake mushrooms, stems removed and thinly sliced
- 6 ounces organic baby spinach
- ½ cup Mellow White Miso
- 1 12-ounce package SeaTangle Kelp Noodles, rinsed, drained, and cut into thirds
- 2½ tablespoons low-sodium soy sauce (or Tamari)
- 1 tablespoon Sriracha
- 2 teaspoons toasted sesame oil
- Peel and slice ginger root into thin slices.
- Clean carrot, peel if necessary and halve lengthwise. Proceed to slice into thin half moons.
- Separate scallion white and greens.
Thinly slice whites (and add to ginger), cut greens into ½” pieces.
- Separate baby bok choy white and greens.
, thinly slice whites, cut greens into 1″ pieces.
- Combine ginger, carrot, scallion whites and bok choy whites in a small bowl and set aside.
- Trim ends of snow peas and cut into thirds
- Clean mushrooms, trim stems and cut caps into thin pieces.
- Rinse and drain kelp noodles and cut into thirds.
- Finally, combine miso with ½ cup hot water (not boiling) until completely dissolved.
- Heat canola oil over medium high heat in a large soup pot. Add ginger, carrot, scallions whites, and bok choy whites. Saute for 3 to 4 minutes, stirring occasionally.
- Add 7½ cups water to pot.
- Toss in snow peas, mushrooms, spinach, bok choy greens along with kelp noodles. Heat through until just before boiling.
- Remove from heat, add in miso mixture, soy sauce, Sriracha, sesame oil, and scallion greens.
Stir and serve immediately. Enjoy!