Japanese Noodle Soup


  • 1 cup (8 oz) gluten-free Japanese broad flat rice noodles
  • 8 cups (1.8 L) low-sodium chicken or vegetable stock [Look for allergen-free, GF brands]
  • 2 cups (475 mL) packed baby spinach
  • 1/2 cup (4 oz) firm tofu, cut into 1/4-inch pieces [optional; can substitute cooked chicken]
  • 1 lemongrass stalk
  • 2 tbsp garlic, minced
  • 2 tbsp fresh ginger, minced
  • 4 green onions, thinly sliced
  • 1 tsp dried chili flakes or 1 whole chili, seeded, minced
  • 2 tbsp vegetable oil
  • 1/2 cup (125 mL) packed Thai basil, finely chopped

This healthy soup is a complete meal in a bowl. Keep it vegetarian or add cooked chicken or beef for more protein.

Makes: 6-8 servings
Free of: gluten and all top allergens (soy, as tofu, is optional)

Photo: Chris Gonzaga



  1. Remove both ends and outer leaves of lemongrass and halve lengthwise.
  2. Combine stock and lemongrass in a large pot and bring to a boil. Add noodles and cook according to instructions.
  3. Meanwhile, heat oil in a skillet over medium-high heat and sauté garlic and ginger for 2 minutes. Add tofu (if using) and spinach and cook an additional 4 minutes.
  4. Remove lemongrass from stock and transfer spinach and tofu mixture to soup. Add chili and stir.
  5. Divide evenly between serving bowls and garnish with Thai basil.

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