My globetrotting friend Karen once told me that the rice cooker was her best investment while living abroad in London, England. And you know what? She is absolutely right about the rice cooker!
It’s my third week in Taipei, and I’m quickly discovering that I love using the rice cooker! As mentioned numerous times previously in my blog, I’m not really a cook. However, when using the rice cooker, I can be a great creative cook. 😉 The rice cooker is quite versatile: I can make simple, quick AND healthy delicious meals with it.
I’m so excited to share the following vegan recipe with you. I’ve made it a few times this week and it’s definitely going to be one of my go-to recipes from now on.
I call it my comfort food recipe, as it was created when I was not feeling well a few days ago. I think it’s comparable to chicken noddle soup, except it’s a vegan gluten-free version with a Taiwanese influence as most of the ingredients were bought in a local vegetable market and organic grocery store in Taipei. 🙂
Preparation Time: 10 minutes
Cooking Time: approximately 50 minutes
Total Time: approximately 60 minutes
2 cups filtered water
1 tomato, cubed
1 teaspoon ginger, thinly sliced
1 tablespoon sesame oil
a pinch of sea salt
a pinch of ground black pepper
a handful of shiitake mushrooms (or more if you like)
a handful of snow peas (or more if you like)
1/2 cup tofu, cubed (or more if you like)
a handful of buckwheat noodles (or more if you like)
1. Put water, tomatoes, ginger, sesame oil, sea salt and black pepper into rice cooker. Allow this soup base to cook and simmer for about 40 minutes.
2. After 40 minutes, put the remaining ingredients into soup base and allow it to simmer for 10-15 minutes.
3. Put vegan noodle soup into a big bowl. Sprinkle sesame seeds on top if you like.
4. Bon appetit! 🙂