VEGETABLE NOODLE SOUP
It has been so cold and rainy in the Bay Area, that we have all been having colds and coughs since the past 2 weeks. The best comfort foods are daals, soups and ofcourse noodle soup. My family loves noodle soups – we enjoy Tom Yum (Thai noodle soup) or Pho (Vietnamese noodle soup), or even Ramen. I have also made this Khao Soi – which is another variation on the Thai Coconut Noodle soup, and has a red curry base.
The recipe is on my blog and linked here.
NOODLES THAT I USE
I made my own version of a Vegetable Noodle Soup. Please do not come after me 🙂 It is my version, inspired by Chinese ingredients. I get these vegetarian noodles from the Korean Market called Mega Mart. The brand name is Soon, and the noodles are from Seoul, Korea. They are available on Amazon as well, linked here. I truly love these noodles. They are SO good in this noodle soup.
There are a ton of vegetables in this soup. I add carrots, broccoli, bok choy, purple cabbage, sprouts etc. I love all the alliums in this soup as well, such as ginger, garlic and green onions.
PROTEIN OF CHOICE
You can pick the protein of your choice such as boiled eggs, tofu or meats that you may want to put on the noodle soup.
SEASONINGS THAT I USED
The seasonings that I used in the noodle soup are:
- Soy Sauce: I use the Kikkoman brand, especially the low sodium one, so that I can control the amount of sodium in my soup.
- Rice Wine Vinegar: I use the Marukan Rice Wine Vinegar to add a bit of tang to the soup.
- Chili Sauce: A little bit of spice in the soup is good, so I use Sriracha
- Chili Crisp: I use the X’ian Famous Foods Chili Crisp. The flavor of this crisp is really good, and we enjoy it. You can get it from Trader Joe’s as well, or make your own.
30 MINUTE MEAL
This soup is literally a 30 minute meal. It comes together very quickly, once you have all the vegetables cut, eggs boiled and all ingredients mis en place – meaning all together in one place.
First we want to bloom the alliums such as ginger, garlic and green onions, also called scallions. We then add the water, heat it up and add the noodles, carrots and broccoli to soften the vegetables and cook the noodles for the desired time on the packet.
We also add the seasoning at the same time, and all the sauces too, so that the noodles catch onto to the flavor of the seasonings and all the sauces. I add the bok choy as the last step, so that the hot soup, makes the bok choy just soft enough so that one can bite into it once served in the bowl.
Next step is to simply add the noodles and broth to the bowls, add the garnishes and serve immediately. The garnishes such as cabbage, carrots and sprouts, add a nice crunch while you are having the noodle soup. You want to have the noodle soup while it is piping hot! Be sure to serve forks and a soup spoon to slurp on the broth!
The garlic, ginger and chili in the soup is so warming for the soul, and we really enjoy this noodle soup a lot!
Hope you can make this soup and if you do, please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post!