These Japanese quinoa soup bowls are a delicious and healthy, Asian-inspired dish featuring a ton of fresh vegetables. Follow the instructions as we have them below, or feel free to experiment with whatever veggies you have lying around the house. Zucchini, pepper, eggplant, and baby corn are all tasty here, just to name a few ideas.
The spiciness of this dish comes from two primary heat sources: Sriracha Sauce and a red chili of your choice. There’s also fresh ginger, but it provides really a tasty warmth to the eating experience. Adjust the Sriracha to your preferred level of heat. Though, don’t omit it altogether — Sriracha’s sweet, garlicky flavor is perfect with this Japanese quinoa soup bowl recipe.
And as for the red chili, choose whichever you are most comfortable with. Red jalapeños are an excellent medium-heat option. Or for something spicier in your quinoa soup, you could go with Thai peppers. Habaneros work here too if you’re one to really light things up in the bowl.
Your Japanese quinoa soup bowls will be best served fresh. But the good news is, this one is not long to prep or cook. You can be cooking and eating within half an hour, as long as the quinoa is pre-made. This recipe is perfect for quick lunch meals: healthy and easy.
See it being made:
Like this recipe? You’ll love these too:
- Spicy Ramen Noodles: Making it from scratch is so much better than packets.
- Thai Chicken Noodle Soup: Coconut milk and red curry paste together provide the perfect base.
- Singapore Noodles: A delicious and quick to make meal.
Japanese Quinoa Soup Bowl
- 1 tablespoon olive oil
- ½ onion sliced
- 1 carrot finely sliced
- 1 celery stalk sliced
- 1 small pak choi slices
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- ½ lemon juice only
- 1/2 cup cooked quinoa
- 1 teaspoon chicken stock or 1 cube
- 4 cups water
- 1 teaspoon Sriracha Sauce
- 2 boiled eggs
- 1 inch ginger
- 1 red chili pepper
- 1 bunch cilantro
- Heat a large frying pan or wok over high heat and add oil.
- Add the onion and fry for 1 minute.
- Add the carrot, celery, and pak choi. Stir to combine and cook all of the vegetables for 2 minutes, stirring throughout.
- Add fish sauce, soy sauce, and lemon juice to the vegetables.
- Drain the quinoa (or used pre-cooked) then add to the frying pan with chicken stock and water. Stir to combine.
- Add the Sriracha Sauce and stir to combine.
- Allow the soup to heat to a boil then remove from the heat.
- Transfer to bowls and add the halved boiled egg, chopped ginger, and chili. Top it all off with chopped cilantro.
- Serve immediately for the best flavor.
This was delicious – I added mushrooms with the onion, and added cabbage (I didn’t have pak choi), diced asparagus, sliced yellow pepper. Used parsley in stead of cilantro. I also used chicken broth.