Asian noodle soup

Posted January 18, 2010

After the muffin recipe yesterday, I know you're just dying for another soup recipe! I've got one for you. Something a little different this time. This one is 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.

Asian noodle soup -- prep time: 35 minutes; serves 8

Ingredients

3 tablespoons coconut oil

1 cup diced onion

1/2 cup dry vermouth (optional)

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 (omit for soy-free)

2 teaspoons ground coriander

1 tablespoon Sriracha or other hot chili sauce

2 tablespoons lemon juive

2 tablespoons cilantro, shredded

sea salt and white pepper to taste

8.8 ounces thin rice noodles

Directions

Heat oil in large soup pot over medium heat. Sauté onions until just starting to brown. Add Vermouth, garlic and ginger and sauté another few minutes.

Stir in carrots, bok choy and zucchini. Add broth. Add blackstrap molasses, tamari, coriander and Sriracha. Bring to a boil then lower heat, cover and simmer for 20 minutes.

Meanwhile, in a separate pot, bring water to a boil. Turn off heat and add rice noodles to water. Let noodles sit 8-10 minutes, until soft.

Stir noodles into soup.

Stir in lemon juice. Add salt and white pepper to taste.

Serve hot with sprigs of cilantro. Also good with marinated tofu or vegan spring rolls.