Monday, January 20, 2014

Asian Noodle Soup

I love soups.

Even more so now because it means the little guy can eat it too!  They are warm, and can be turned into a one pot meal.  This Asian Noodle soup started out by me wanting to make Pho. Somewhere along the way, I couldn't follow the recipe for Pho and it ended up as a noodle soup. Pretty easy but calls for a bunch of ingredients. But it's really yummy and warming on a Fall or Winter day.


1 T ginger grated
2 cloves garlic minced
Veggies- all chopped about the same size- bok choy, zucchini, carrots, celery, green peas, carrots, baby corn, scallions (chopped fine)
1 cup cooked soba or buckwheat noodles
1Tbsp Soy sauce
Sriracha (As much or as little)...I did a few squirts
1tsp rice wine vinegar
2tsp sesame oil
4 cups low sodium veggie broth
1/2 block tofu cubed.


1. Stirfry all veggies  and tofu with ginger and garlic and the sesame oil on high heat for 3-4 minutes.. Try and get a nice char on them because char = flavour. Reserve a few scallions for garnish.

2. Add the stock (or water) along with the soy sauce, sriracha. YOu could also add a whole piece of ginger for that extra ginger flavour and then take it out when soup is done cooking.

3. Let it simmer for 10 minutes on low and then add the cooked noodles.

4.  Garnish with scallions and some bean sprouts (I didn't have any sprouts so left them out).

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