Yaki Soba Noodles with Salmon

I love making soup when it’s cold outside. I have been making a lot of noodle soups lately and I really enjoyed this one. You can find the yaki soba noodles in the refrigerated section of the grocery store. I always keep a few packages of these on hand, so great for weekday dinners.

What you’ll need:

2 Filets of skinless salmon

2 packages of yaki soba noodles (teriyaki flavor)

2 C water

1 tbsp soy sauce

Sugar snap peas

Asparagus cut into 1/2′ pieces

Sprouts (if wanted for garnish)


Cook noodles according to the package

Place in pot

Add seasoning

Add soy sauce

Bring to a boil

Add Salmon

Reduce to simmer

Simmer, covered for 10 minutes until salmon is cooked through

Add snap peas

Add asparagus

Top with sprouts if wanted




Vegan Corn Chowder

Vegan Corn Chowder

Vegan Corn Chowder

Ingredient List:

2 tbsp olive oil

1 large onion chopped finely

1 jalapeno seeded and sliced thinly

2 bell peppers seeded and chopped

3 carrots sliced into 1/4” pieces

1/2 head of cauliflower roughly chopped

4 potatoes (I used 2 sweet and 2 purple) cleaned and chopped

1 tbsp dried thyme

1 tbsp dried basil

3 C unsweetened almond milk

4 C vegetable stock

4 C corn

1 C green beans trimmed and chopped roughly

Sea salt and ground black pepper to taste

(Use whatever veggies you have on hand!)


In a large stock pot heat olive oil over medium

Add onion and peppers

Cook until onions have softened about 5 minutes

Add carrots, cauliflower, potatoes, thyme + basil

Pour in milk + stock (alternatively use 3 C water and 3 tsp bullion paste or cubes)

Bring to a boil

Reduce heat and simmer for 10 minutes

Add corn

Using an emersion blender blend for a few seconds, don’t over-blend.  Leave a lot of chunks

Add green beans and cook for an additional few minutes

Taste, add salt and pepper if wanted


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Vegan Corn Chowder

Vegan Corn Chowder soup7 soup8

Hot and Sour Egg Drop Soup


What you’ll need:

6 1/4 C water
4 Tsp vegetable better than bullion
1/4 C rice wine vinegar
2 cloves garlic chopped
1 Tbsp ponzu sauce (or soy sauce)
1 Tsp ground black pepper
1 package of extra firm tofu (pressed in a tofu press or wrap in paper towels and place a few heavy bowls or books on top to remove excess water) chopped into small pieces
1 package of sliced white mushrooms
2 Tbsp corn starch
4 large egg whites lightly beaten
1 bunch green onions chopped
1/4 C cilantro chopped
Lime wedges
Sriracha sauce

What you’ll do:

Bring 6 C water to a boil
Stir in bullion
Add vinegar, garlic, ponzu sauce and pepper
Reduce heat and simmer for 5 minutes
Add tofu and mushrooms
Mix 1/4 C water and 2 Tbsp corn starch then add to soup
Bring to a boil, reduce heat and simmer
Slowly pour in egg whites
Add green onions and cilantro
Spoon into bowl, top with limes wedges and Sriracha


{healthier} Clam Chowder

ClamChowder ClamChoweder(healthy)

What you need:  12 servings

2 tbsp olive oil

1 1/2 large red onion chopped

4 celery staks chopped

1 Leek cleaned and chopped (stalk only)

2 garlic cloves minced

1 tsp sea salt

1 tsp pepper

2 tsp thyme (fresh or dried)

1 tsp corriander

1/4 tsp cayenne pepper

5-6 red potatoes cleaned and chopped (skins left on)

2 carrots peeled and chopped

16 oz vegtable stock

16 oz clam juice

4 C fat free half and half

2 cans chopped canned clams

For garnish: 1 bunch green onions chopped, 4-5 cherry tomatoes sliced

What you’ll do:

In a large pot heat oil over medium

Add onion, celery, leek, garlic and all spices

Cook until soft about 10 minutes

Add potatoes, carrots, stock and clam juice

Bring to a boil, reduce, cover and simmer 20 minutes

Add half and half and clams

Using an emersion blender, blend (I leave a few chunks in mine)

Taste, add more salt if wanted

Top with green oinion and tomatoes


{fashion inspired} Tomato soup with caprese cheese bread


Follow the link below to get the recipe for this fashion inspired recipe


{Vegan} Pho

Vegan Pho Soup Vegan Pho Soup

What you need:

1 cinnamon stick

5 cloves

10 whole peppercorns

10  coriander seeds

1  2″ piece of ginger peeled and chopped roughly

3 garlic cloves

8 C water (or 2 quarts)

2 Tbsp vegetable better than bullion or 2 bullion cubes

(you could alternatively use 8 C vegetable stock)

1 yellow onion peeled and quarted

2 carrots peeled and roughly chopped

1 package of rice or udon noodles (I prefer udon)

Fresh basil leaves

Fresh mint leaves

Fresh cilantro leaves

Jalapeno sliced thinly

1 bunch green onions chopped


What you’ll do:

In medium over medium heat saucepan dry roast the cinnamon, cloves, peppercorns and coriander until the are fragrant

Add ginger, garlic, water and bullion (vegetable stock), onion and carrots

Bring to a boil then reduce heat and simmer for 30 minutes

Strain all spices, onion and carrots out so only broth is remaining

Add noodles and cook until tender (About 6-7 minutes if using udon noodles)

Spoon into bowl and top with basil, mint, jalapeno and cilantro

Add Sriracha if wanted



Tomato, Corn & Rice Soup

What you’ll need:

1 Tbsp olive oil
1 white onion chopped finely
2 jalapeño’s chopped finely
2 garlic cloves minced
1 Tsp chili powder
1 Tsp black pepper
6 C water or vegetable stock
2 Tsp vegetable better than bullion (omit this is using vegetable stock)
(I used 1 Tsp vegetable and 1 Tsp lobster bullion but just vegetable would be great too)
1 28 oz can of whole tomatoes drained
1 12 oz can of corn drained
2 C brown rice cooked
1 avocado sliced
(Cilantro for garnish)
(Tomatillo sauce for garnish)

What you’ll do:

In a large pot over medium heat the oil and add the onion, jalapeño and garlic

Cook for about 5 minutes until softened

Add chili powder and pepper

Stir thoroughly

Add tomatoes, water and bullion

Reduce heat to low and simmer 10-15 minutes until tomatoes are soft

Add corn and cook an additional 2-3 minutes

Scoop 2 Tbsp of rice into a bowl, add soup and avocado

Garnish with fresh cilantro and green tomatillo sauce if wanted


Wild Rice & White Bean Soup


What you’ll need:

1 Tbsp olive oil

5-6 red potatoes cut into small chunks

1 white onion chopped finely

1 garlic clove minced

2-3 carrots peeled and shredded

1 package of fresh dill chopped roughly

1 lemon

4 C vegetable broth

1 can white kidney beans

1/2 C almond milk

1 C wild rice (cooked according to directions) (I use Uncle Ben’s ready rice if I don’t have a lot of time)

1/4 C alfalfa sprouts

Sea salt

Black pepper

What you’ll do:

In a large skillet combine oil, potatoes, garlic and onion over medium

Cook until potatoes are soft and onions are translucent about 15 minutes

Add broth, juice from the lemon, carrots and bring to a boil

Reduce heat, cover and simmer for 10 minutes

Add beans, milk, sea salt and pepper

Use an immersion blender and combine (leave some chunks of potatoes)

Taste, add more seasoning if wanted

When serving fill bowl with soup add 2 Tbsp of rice to each bowl, top with sprouts


Tofu-Vegetable Soup


What you’ll need:

4 C water

1 Tbsp vegetable bullion

1/4 C mild yellow miso

3 garlic cloves

1 Tbsp ponzu sauce (or soy sauce)

1 Tsp-Tbsp of chili paste, depending in how spicy you want it add as little or as much as you like

1 package of firm tofu pressed for an hour to remove excess water and cut into cubes

2 heads if broccoli florets

1/2 head of napa cabbage cleaned and chopped

10 shiitake mushrooms cut in half

1 red jalepeno deveined and chopped finely

2 bunches of green onions chopped

Sprouts (garnish)

Red pepper flakes (garnish)

What you’ll do:

In a large wok combine water, bullion, garlic, miso, chili paste and ponzu

Bring to a boil

Add broccoli, cabbage, tofu and jalepeno

Cook for about 5 minutes at a reduced heat

Add green onions

Cook for an additional minute

Serve immediately

Garnish with sprouts and red pepper flakes


Vegan ramen soup with tofu


What you’ll need:

1 package if extra firm tofu

1 package of refrigerated Undon or ramen noodles (discard sauce it comes with)

1 Tbsp soy sauce

Homemade or store bought vegetable stock (I use a spicy one my local store carries) 2 cups

2 cups of water

1 package if dried shiitake mushrooms rehydrated and cut if desired

1 bunch of green onions chopped (white part only)

1 head of bok choy chopped (white parts separated from the green leafy part)

1/2 head of napa cabbage chopped

2 cloves of garlic chopped finely

1/4 Tbsp of ginger paste

Hoisin sauce or teriyaki sauce

Bean sprouts (optional)

Lime slices (garnish, optional)

What you’ll do:

Press your tofu in a tofu press or on a plate wrapped in paper towels with a heavy pot or book on top until all excess moisture is removed (about 20 minutes)

Rehydrate mushrooms in a bowl of warm water for 20 minutes

In a medium sauce pan over medium heat a small amount of olive oil, garlic, ginger, onions and white part of bok choy for about 5 minutes until soft

Add the vegetable stock (2 cups)

Add 1 cups of hot water

Add the soy sauce

Add the mushrooms

Bring to a boil

Mix well

Reduce heat to low and simmer

In a large skillet over medium add a small amount of olive oil and brown the tofu

Once the tofu is browned on all sides remove it from the pan and glaze it with hoisen or teriyaki sauce in a separate bowl

In the same pan add the ramen noodles, bok choy and cabbage and fry for about 2 minutes

Pour the contents of the sauce pan into the large skillet and mix well


Spoon with a large ladle into a small bowl

Add bean sprouts

Add tofu

Add lime slice