Go Back
+ servings
Japanese quinoa soup bowl
Print

Japanese Quinoa Soup Bowl

Keyword Sriracha Sauce
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 301kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 301kcal | Carbohydrates: 31g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 187mg | Sodium: 1185mg | Potassium: 1522mg | Fiber: 8g | Sugar: 11g | Vitamin A: 24627IU | Vitamin C: 242mg | Calcium: 522mg | Iron: 6mg