Sesame Tamari Soup

Apr 16, 2020
Sesame Tamari Soup

This is such a simple but delicious soup that I make often! Depending on how much time you have or what ingredients are available, you can omit the chicken and jammy eggs, the soup is just as good without.

This is gluten and dairy free, but contains soy (Tamari is gluten free soy sauce). For a soy free version, sub coconut aminos. To make this vegan, use vegetable broth and omit the chicken (sub organic tofu) and eggs.

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1 Tbsp avocado oil

1 cup diced white onion

4 cloves of garlic, thinly sliced

¾ cup chopped carrots

5 cups of broth (I used chicken and turkey)

2 cups of water

~1 lb chicken (shredded)*

2 Tbsp tamari (or coconut aminos)

3 tsp toasted sesame oil

1 tsp rice wine vinegar

½ tsp salt

½ tsp pepper

½ tsp onion powder

¾ tsp red pepper

Rice noodles

~6 oz cremini mushrooms, thick slices

Green onions and cilantro for garnish

Optional: jammy boiled eggs

*For the chicken, I put two breasts in my Instant Pot on Pressure Cook with water, salt, and pepper for 20 mins, then shredded it. You could also use baked chicken (sliced) pork, or tofu! Truly whatever you’d like, or leave it out completely.

If you’d like to boil eggs, bring a pot of water to a gentle boil. Take out eggs directly from the fridge (don’t let them sit out and get them to room temperature first), and add to the boiling water. Cook for 8-9 minutes depending on how runny you’d like the yolk. After cooking, add the eggs to an ice bath, and let them cool in the fridge for about 5 mins. After cooling, peel and add to the soup!


Heat a large pot to medium heat and add avocado oil

Add onions and saute until fragrant. Add garlic and saute for 2 mins

Add carrots and saute ~4 mins

Add broth and water to the pot and turn up heat to high, bringing to a boil

Add chicken, tamari, sesame oil, rice vinegar, and seasonings

Make sure soup is at a consistent boil, then add rice noodles. Cover pot and let boil for ~ 5-6 mins, until noodles are slightly tender

Lower heat to medium, remove lid and add mushrooms. Let cook for ~5-6 mins. When mushrooms are slightly tender, remove soup from heat

Serve with cilantro, green onions, jammy eggs, and sriracha!