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asian soup

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Asian Noodles (or noodle soup) with Mustard Greens

This is an easy weeknight dinner for 1-2 people or increase portions for more than one. The nutritional benefits of bone broth come through her in this simple soup. This can be gluten-free if using rice noodles.


  • ½ lb Chinese noodles (or other Asian type)
  • One bunch CSA Greens (I like mustard greens or a mix of mustard greens and a milder variety for this recipe)
  • Optional Protein: your choice of small pieces of leftover meat, scrambled egg, tofu, cubes, cooked shrimp
  • Bone Broth or other broth of your choice if you prefer a soup rather than just noodles
    • For the sauce and optional flavorings:
  • soy sauce
  • peanut oil
  • rice wine vinegar (or other type)
  • minced garlic
  • minced ginger
  • Siracha or other spicy condiment, or minced spicy chili sesame oil (just a dash)


Make the sauce first by combining the sauce ingredients in proportions that taste good to you (I’ve listed them according to the amount you might use, from most to least):

Heat broth if using.

Wilt the greens in a saute pan in just the water clinging to them after washing.

Boil the noodles to taste (usually only 1-3 minutes, depending on your type of noodle), and drain.

Toss the noodles with the sauce, greens and optional protein. Add all ingredients into broth if using for a delicious soup.

Serve hot!

Submitted by Paula Redinger, Tucson CSA