For the past month I’ve made a big pot of soup each week. I’ve also realized that I probably need more spoons and bowls to keep up with my soup addiction. I typically make Indian or Mexican spiced soups so I went a bit out of my comfort zone with this one but the results where oh-so-delicious. Two thumbs up from a lucky taste tester too!
I’m calling this “Asian” style because it’s an eclectic mix of flavors originating from multiple Asian countries. My taste tester says it’s probably more Thai but don’t hold me to that. Also, don’t confuse “Asian” with the heavy flavors typically associated with Americanized Chinese food. This soup is light and bright in flavor with ginger and lime for some extra zest.
With impending cold season (or current for some of us), this soup is also an immunity powerhouse. Garlic, ginger, and mushrooms are particularly known for their immunity powers. Plus the healing power of hot soup is a given 🙂
Get those knife scales up to par-there is lots of slicing and dicing but it’s so worth it, I promise! You’ll need a spoon and chopsticks/a fork to eat this. It takes a bit of skill as it turns out, but who doesn’t like a challenge with dinner?
- 4 oz brown rice noodles
- 1 Tbs. sesame oil
- 2 Tbs. finely chopped fresh ginger root
- 2 cloves garlic
- ½ jalapeno, finely diced (seeds removed)
- 3 scallions, thinly sliced
- 6 cups low-sodium vegetable broth
- 8 ounces sliced mushrooms
- 1 bell pepper, thinly sliced
- 2 carrots, peeled and sliced
- 3 bok choy stalks, diced (separate the stalks and the greens)
- 3 Tbs. low sodium soy sauce (gluten-free if need be)
- 1 Tbs. rice vinegar
- 1 Tbs. sriracha sauce
- 1 package teriyaki baked tofu (such as Nasoya TofuBaked), sliced
- limes and avocado (for topping)
- Cook brown rice noodles according to package directions. Set aside.
- In a large, heavy bottomed pot, heat sesame oil over medium heat.
- Add in garlic and ginger, cooking until fragrant for 3 minutes.
- Add in jalapeno, scallions and vegetable broth. Bring to a boil, reduce and let simmer for 10-15 minutes.
- Add in mushrooms, pepper, carrots, stalks of bok choy, soy sauce, rice vinegar and sriracha.
- Cook for 5 more minutes, until vegetables are tender but still crisp.
- Add in tofu and greens of bok choy. Cook until heated through and greens have wilted slightly.
- Serve: Place ¼ of noodles in the bottom of a bowl. Ladle soup over the noodles. Garnish with diced avocado, a squeeze of lime juice, and more sriracha. Enjoy!