Plant-Based Noodle Soup

This is the go-to recipe when you want something warm, filling and healthy. Also, it takes about 10-15 minutes to make!

This recipe is slightly spicy because of the ginger and chilli peppers that I added. So, if you like spicy, this one is for you! If you don't, then you can take out the chilli peppers. But I don't recommend taking out the ginger as ginger is very good for your health and it adds in a nice flavour to the broth.

Now in the recipe, you're going to find that I used brown rice noodles because they are gluten-free. But if you are not gluten-free and prefer using another type of noodles, then go ahead. Just remember, please check the packaging of the noodles you are using first, to see how long it takes to cook the noodles. In step 5 under the instructions (refer to recipe below), I've instructed to cook for 5 minutes because the noodles I used take 5 minutes to cook.

I hope you like it!


Serves: 2


3 cloves of garlic, peeled & crushed

1 medium onion, peeled & chopped

1-inch of ginger, peeled & minced

1 tsp of extra virgin coconut oil

2-3 tbsp of gluten-free tamari sauce

1 tsp of ground coriander

A pinch of cayenne pepper (optional)

Ground black pepper (a little bit)

250g of broccoli, cut into florets

2 carrots, peeled and sliced

2 shitake mushrooms, sliced

A pinch of Pink Himalayan Salt (to taste)

1/2 lemon, squeezed

2-4 chili peppers (optional)

3 cups of liquid vegetable stock (without added salt)

1 cup of water

200 g of brown rice noodles


Sesame seeds

Fresh cilantro


  1. Prepare all of the ingredients.

  2. Heat a large saucepan with coconut oil, sauté the onion, garlic and ginger for about 30 seconds. Then, add the tamari sauce, ground coriander, cayenne pepper and black pepper. Sauté for about 1-2 minutes.

  3. Add the broccoli, carrots, and shitake into the saucepan. Sauté until the carrots and broccoli are softened.

  4. Pour the vegetable stock and water into the saucepan, and stir. Add a pinch of salt, taste and adjust according to your preference.

  5. Bring the broth to boil and add the brown rice noodles. Then, lower the heat to bring it to simmer and cover with a lid. Cook for 5 mins.

  6. Serve with some sesame seeds and fresh cilantro.


If you have any questions or comments, please sign up and write in the comment below or send me an email at

If you have made this dish, you may also tag me on Instagram @bitetoroots or use the hashtags #bitetoroots #akkuholistichealth, so I can find you.

Blessings and love,



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Disclaimer: Please kindly keep in mind that Nathasya Martinez  from AKKU does not hold any kind of responsibility for any physical, mental or emotional consequences that could occur from using the information of this website. The sole purpose of the content of this website is for potential holistic health therapy clients and/or readers interested in the matters mentioned. Please pay extra attention to the information you read and interpret from the site. This site has been prepared with care based on the knowledge, opinions and experiences of the author, Nathasya.  Nathasya Martinez  is not a medical practitioner. She does not diagnose, prescribe or treat others, and the information on this website is not to be used as a substitute for a diagnosis, treatment or prescription. Please always consult with your licensed medical practitioner before discontinuing or altering your current medications or treatment, and before changing your diet or exercise. 

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