Asian Rice Noodle Soup
This vegan soup is also nut-free and gluten-free. If you want it soy-free, just leave out the tamari (wheat-free soy sauce). Of course, it's dairy-free, egg-free and meat-free! Most people would be asking now, "So what the heck *is* in it then!?!" (As if vegan, allergen-free cooking can't taste good. Really.) This soup uses rice noodles, vegetable broth and fresh veggies. It has a simple yet lovely, fresh taste. It's a nice break from all my usual creamy soups. I served it with a side of marinated, sautéed tofu and spinach. I like my noodle soup a bit spicy, so I added more Sriracha to my bowl at the table. My 13-year-old daughter doesn't like spicy at all, and she loved the soup. So the Sriracha in the recipe just adds flavor, not spice. At the end of the recipe, I call for white pepper as opposed to the usual black. I just really like white pepper in Asian dishes, especially soups. If you prefer black or green or pink or whatever, go for it.
Total Steps
13
Ingredients
18
Tools Needed
7
Ingredients
- 3 tablespoons coconut oil
- 1 cup diced onion
- 1/2 cup dry vermouth
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 2 small carrots, chopped
- 1 head bok choy, chopped
- 1 small zucchini, diced
- 6 cups vegetable broth
- 1 tablespoon blackstrap molasses
- 1 tablespoon tamari (wheat-free soy sauce)
- 2 teaspoons ground coriander
- 1 tablespoon hot chili sauce (e.g., Sriracha)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh cilantro
- to taste salt
- to taste white pepper
- 8.8 ounces thin rice noodles
Instructions
Step 1
Heat coconut oil in a large soup pot over medium heat.
Step 2
Sauté onions until just starting to brown.
Step 3
Add vermouth, garlic, and ginger.
Step 4
Sauté for a few more minutes.
Step 5
Stir in carrots, bok choy, and zucchini.
Step 6
Add broth.
Step 7
Add blackstrap molasses, tamari, coriander, and hot chili sauce.
Step 8
Bring to a boil, then lower heat.
Step 9
Cover and simmer.
Step 10
Meanwhile, cook noodles according to package directions (typically add to hot water and let sit for 8-10 minutes).
Step 11
Stir cooked noodles into the soup.
Step 12
Add lemon juice, salt, and white pepper to taste.
Step 13
Serve with sprigs of cilantro.