Asian Style Noodle Soup

My kids were really craving Asian noodle soup today, so I made a small pot for them, it was such a hit, they begged me to make some more, so second time around, I measured and wrote stuff out and took pictures so that if nothing else I can duplicate it next time I want to make it again.

Ingredients:

6 cups purified water

juice of one small lime

1/4 c. soy sauce

a drizzle of toasted sesame oil (you don’t want to put too much as it will overpower the taste) about 1/2 tsp.

2 cloves of crushed garlic

fresh ginger (about the size of a large garlic clove, either grated or pushed through the garlic press)

Cabbage (shredded fine)

1/4 of a brown onion (thinly sliced)

1/2 of a carrot (julienne with the mandolin)

1/3 of a zucchini (julienne with the mandolin)

bunch fresh cilantro

1 spring onion (green)

1 veggie bouillon cube

1 tsp. sea salt

1 bundle of rice noodles or mung bean threads there’s 3 in a package. (picture below)

Rice Noodles, Mung Bean Noodles, sesame oil, veggie bullion cubes.

Julienne Carrots and Zucchini

Directions:

Drop the bouillon cube in 6 cups of water, add the lime juice, the soy sauce, sesame oil and salt and bring it to boil, meanwhile prepare the rest of the ingredients. Whisk the broth to make sure the bouillon cube has completely dissolved then add the veggies as you finish slicing and cutting them. once the water boils, turn off the stove, add noodles, the green onions and cilantro, cover the pot and let it sit for 10 minutes. Once the noodles have expanded after about 10 minutes you may serve the soup.

boiling soup after adding the veggies

Cilantro and greeen onions

Finished Product

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Alice’s Tomatoe Rice Soup

With the cold weather, soups just hit the spot! I hope you enjoy this one.

4 large tomatoes (Chopped)

6 c. water

1 onion (chopped fine)

1/2 c. frozen peas

1/2 c. rice of your choice

1 zucchini (chopped)

1 vegan bullion cube (this is what I use) (you can find it at Whole Foods)

1 clove garlic

1 tsp dried basil

1 Tbs lemon juice

1 Tbs. Olive oil

salt and pepper to taste

Heat the soup pot, when very hot add the olive oil then saute the onions, zucchini, garlic and the tomatoes, add the water and the rest of the ingredients and bring to boil, once boiling, lower heat to the lowest setting and let simmer for 1 hour.

Alice’s Potatoe Masala Soup

Picture coming soon!

4 Potatoes (peeled and cut into little cubes)

6-7c. of water (start with 6, then add more as needed)

1/2 c. frozen peas

1 med. onion (finely chopped)

2 celery stalks (finely chopped)

2 tsp. Amchur (dried mango powder found in Indian markets) (mix the poweder in some warm water first then add it to the soup so it doesn’t clump).

1 clove garlic

1/2 tsp. dried sage

1 chili pepper (if you don’t like it too spicy, remove the seeds)

handful fresh cilantro (chopped)

handful fresh mint (chopped)

salt and pepper to taste

About 2 Tbs. of Olive oil as garnish at the end.

Dry saute’ the onions, stirring occasionally, once lightly brown, add the water and the rest of the ingredients excluding the fresh herbs and olive oil. Once you bring it to a boil, turn down the heat and let it simmer for about 30-45 minutes. Turn off the heat and let it rest for about 5 minutes. Add the cilantro, mint and olive oil, stir and serve.