Rice Cooker Recipe #1: Vegan Noodle Soup (Gluten-Free)

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 greatย creative cook. ๐Ÿ˜‰ 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.ย 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. ๐Ÿ™‚

So happy to have found these organic buckwheat noodles in a nearby small local organic grocery store. They're so yummy! :)

So happy to have found these organic buckwheat noodles in a nearby small local organic grocery store. They’re so yummy! ๐Ÿ™‚


Serves: 1

Preparation Time:ย 10 minutes

Cooking Time:ย approximately 50 minutes

Total Time:ย 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 ย 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! ๐Ÿ™‚


10 thoughts on “Rice Cooker Recipe #1: Vegan Noodle Soup (Gluten-Free)

  1. Great stuff! Recently we got an instant pot, which has a rice cooker function among many other things… slow cooker, pressure cook etc etc it is AMAZING No more canned beans etc I do it all in there and we can make risotto in 8 minutes! Love kitchen gadgets ๐Ÿ˜Š

  2. Mmmmmm looks DEE licious Violet!!! I’ll have to look into getting a rice cooker. I don’t cook anymore, because my husband has learned to cook meals (and prepare raw food dishes too) vegan of course!! I hope I can find these organic buckwheat noodles.

    Happy Thanksgiving!!

    โค carmen

    • Hi Carmen! I am just checking in here, so see your message. Thank you. ๐Ÿ™‚ You are so lucky that you have a husband who cooks! ๐Ÿ™‚ I am positive you can find organic buckwheat noodles; if not you can substitute it with any other noodles you like. Hope you had a wonderful Thanksgiving! XO, Violet

  3. This is amazing! Thank you for sharing. We’re two dairy-free/gluten free people who’ve just moved to Taiwan and it’s really helpful to hear how others are faring. Please keep posting more wonderful ideas like this! ๐Ÿ™‚

    • Hi! Thank you for dropping by and for your compliment. ๐Ÿ™‚ I recently discovered a gluten-free/dairy-free place near my home, so hope to blog about it soon!! Stay tuned! In the mean time, I think home-cooked meals are the best to make sure it’s gluten-free and dairy-free. ^^ If you two need any help and/or tips on where to buy dairy-free/gluten-free products to cook, or where to eat dairy-free/gluten-free food in Taipei, let me know. I’ll be happy to help! ๐Ÿ™‚ My email is violet.everydaygirl@gmail.com
      Cheers, Violet

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