Recipes » Soups » Asian Noodle Soup
T. Colin Campbell Center for Nutrition Studies

Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015).


  • 4 cups Chinese cabbage, finely sliced
  • 10 shiitake mushrooms, stemmed and sliced
  • 1 small red bell pepper, seeded and chopped
  • 6 cups vegetable stock
  • 3 Tbsp low-sodium soy sauce or tamari
  • 2 Tbsp brown rice syrup or maple syrup (optional)
  • 1 Tbsp minced garlic
  • 1 tsp ground ginger
  • 4 ounces whole grain noodles
  • ½ cup finely chopped fresh basil or cilantro
  • 1 bunch green onions, sliced


  • 1. Sauté the cabbage, mushrooms, and red bell pepper for 7 minutes in a large stockpot over medium heat. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
  • 2. Add the vegetable stock, soy sauce or tamari, brown rice syrup (if using), garlic, and ground ginger. Bring the mixture to a boil over medium-high heat and cook for 15 minutes.
  • 3. While the vegetable mixture cooks, cook the noodles according to package instructions.
  • 4. Add the basil or cilantro, green onions, and cooked noodles to the stockpot. Simmer for 5 minutes to marry the flavors.

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