5 minute oriental shrimp soup

This oriental shrimp soup is perfect for anyone who is short on time. Why? It’s VERY healthy, and unbelievably easy to make! Perfect for those super busy days when you barely come up for air. Quick and healthy.

See the full detailed video on YouTube

1 quart (32 oz or 4 cups) of chicken broth (organic is best)

half a pound of shrimp (defrosted, if using frozen)

1-2 baby bok choy (depending on size)

4-5 shiitake mushrooms

1 cup thin rice noodles

1 T soy sauce or coconut aminos

1T toasted sesame oil


  1. Slice bok choy and shiitake mushrooms.
  2. Get the chicken stock to the boiling point. Add all ingredients.
  3. Cook approx. 5 minutes, until shrimp and rice noodles are cooked through. Add soy sauce and sesame oil, adjust seasonings to taste.

Enjoy and share!

Instant Pot: Vegan Cauliflower Fennel Bisque

January is a national soup month!
You’ll really enjoy this delicious vegan cauliflower bisque! Super easy to make right in the Instant Pot.


1 head of cauliflower [cut up into florets]

2 leeks [cut up]

2 medium potatoes [peeled and chopped]

1 fennel bulb [cut up]

6 cups of vegetable broth

1 whole can of coconut milk

1 teaspoon of your favorite multipurpose seasoning mix (my fave is this 21 Seasoning salute from Trader Joes)

1 teaspoon of salt.  

Check out the step-by-step video on YouTube