Wednesday, May 18, 2011

Asian Rice Noodle Soup

Put in a large soup pot, bring to a boil, and simmer for 20 minutes:

5 quarts water
3 bouillon cubes* (you want a light broth)
4 garlic cloves, minced
1 inch piece of ginger, peeled and minced
1/4 cup cilantro stems, minced (reserve leaves for later)
1/2 cup tamari/soy sauce

Boil 3 quarts water in another pot and cook a 16-oz. package of rice noodles according to directions, rinse with cold water, and drain. Set aside.

While the broth is boiling, prepare veggies:
1/2 head green cabbage
4 carrots, peeled and thinly sliced
1 bell pepper, sliced thinly
1 bunch green onions, white part and green tops, thinly sliced
1/2 cup minced cilantro leaves

Add cabbage, carrots, and bell pepper to broth. Cook for five minutes, or to desired tenderness (I like them still a bit crunchy). Remove from heat and stir in green onion and cilantro.

One 16-oz. package chicken-style seitan (wheat meat), shredded

To serve: place 1/2 cup noodles in a bowl, add a 1/4 cup of seitan, and scoop a cup and a half or so of broth and veggies on top. Then, add a dollop of garlic chili paste and a splash of additional soy sauce (the broth is light and mild so my kids will eat it too, so my bowl needs some amping-up.)

Definitely a must-have in my fridge:


*Any will do, I like to use Frontier "chicken-flavored" veggie broth powder or Rapunzel "Herbs and Sea Salt"

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