Thin Vegetable Noodle Bowl Gluten Free Recipe

I love soup and could eat it everyday, but especially in the winter.  It provides warmth and comfort and we call can use that no matter what the temperature is outside.  I’m lucky enough to live where the farmers market is open all year long.  This is new to me and I’m having fun seeing what is in season here.  This week I found great mushrooms, bok choy, napa cabbage, and carrots.  For some reason I’ve really been wanting to make a soup with rice noodles.

This is not a soup that swims in a lot of stock but just enough that you can call it a soup.  If you want more stock please add it in until it makes you happy.

So I put this soup together in 10 minutes and was eating it 2 minutes later.  It’s fast and easy.  When making a soup like this I tend to prepare the ingredients as I need them instead of all together first and then build the soup.  Probably because I was hungry when I was making it and I wanted it fast.  Feel free to prepare it either way.

  Vegetable Noodle Bowl, gluten free go to girl, gluten free recipe


2-3 green onions, thin sliced white and green parts

2 organic carrots sliced thin (I use a small slicer or peeler)

2 cloves garlic, diced

2 small baby bok choy, cleaned and thin sliced

6 inch section of napa cabbage, sliced thin and chopped into bite size pieces.

8-12 shiitake mushrooms, stems removed and sliced thin

1/2 inch piece of ginger, grated

2 tablespoons fresh parsley, chopped

1 teaspoon organic coconut oil

cooked rice noodles (Maifun) I used 1/2 box of Annie Chun’s

2-4 cups organic chicken stock (vegetable stock to keep vegan)

1/2 cup thin bits sized slices of cooked chicken breast or pork loin, or shrimp (omit if keeping vegan)


In a heavy bottom 6 quart pot heat coconut oil on medium high.  Add in just the white sliced green onions.  Save the green tops to sprinkle on the soup when done.

Add in the garlic and ginger and stir so it does not stick or burn.  This is a very fast step.

Next add in the bok choy and carrots and cook until they are tender, approximately 2 minutes.

Add in the mushrooms and cook until they start to soften.  Now add in the napa cabbage and cook until it starts to wilt down.  Stir in the parsley.

Now add your stock and bring to a boil.  Stir in the meat if using and cooked rice noodles to warm through.

I use a combination of tongs and ladle to put into bowls then I sprinkle the green tops of the green onion on top.

This recipe makes 4 servings.

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4 Responses to Thin Vegetable Noodle Bowl Gluten Free Recipe

  1. Shirley @ gfe January 6, 2013 at 9:50 am #

    I could soo go for this, Diane. Love soup and love these ingredients. 🙂


    • Diane Eblin January 6, 2013 at 11:18 am #

      Love to share a bowl with you. I think with would taste good with a little crab and shrimp combo too.

      • Shirley @ gfe January 6, 2013 at 11:37 am #

        Thanks. 🙂 I'm certain that crab and shrimp would be divine in this noodle soup, Diane.

  2. Gluten Free Diva January 7, 2013 at 3:15 pm #

    Yum, yum and yum! Perfect for a cold day in New England. I'll be right over:).