Oriental Style Noodle Soup

26 Oct

Noodle soup with green beans, tofu and spices.

  • 1 pack of thin rice noodles, soak the rice noodles in hot tap water for about 30 minutes (another type of oriental style noodle is good too but I like the rice noodle because it is starchy and makes the soup broth thick; if you also enjoy thick creamy soup broths and don’t have rice noodles handy, add a couple tablespoons of corn starch to the broth)
  • zest of 1 lime
  • juice of 1 lime
  • 2 tbsps extra virgin olive oil
  • 1 tsp each of sea salt, black pepper, paprika (adjust the amount of seasoning to your own preferences.)
  • 2 tbsps of sugar (adjust the amount of seasoning to your own preferences.)
  • 4 to 5 tbsps of soy sauce (adjust the amount of seasoning to your own preferences.)
  • 1 tbsp of grated ginger
  • 3 cloves of garlic, grated or finely chopped
  • a handful of green beans, trimmed and cut in half (or substitute with sugar or snow peas)
  • 2 spring onions, chopped
  • 1 cup of medium firm tofu, cut into bit size cubes
  • 5 to 6 cups low sodium chicken or vegetable or beef stock
  • sesame oil

Green beans, tofu, lime and sesame oil.

In a large pot, on medium high heat add in the olive oil, garlic, ginger, lime zest and onions. Cook until the onions have wilted.  Add in the sugar, salt, paprika and black pepper.  Combine well, then add in the broth as well as an equal amount of water and a few generous swigs of soy sauce. Depending on the amount of noodles, feel free to add in more (or less) broth, water and soy.  Turn up the heat so the liquids boil as quickly as possible.

Soup broth with spring onions, garlic, ginger, lime zest, soy sauce and spices.

Once the liquids are boiling, add in the tofu. Once the tofu has been heated through add in the green beans.  Drain the noodles thoroughly and add in the noodles. Once the noodles are soft, add the lime juice and a light drizzle of sesame oil.

Asian inspired broth with rice noodles, tofu and green beans.

If so desired, garnish each noodle soup bowl with a sunny-side-up egg. Serve immediately.

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One Response to “Oriental Style Noodle Soup”

  1. Liz June 22, 2013 at 3:12 PM #

    I love soups, in general!!!!

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