Yesterday, with the winds whipping and the rain pelting the window I started thinking about soup, specifically spicy rice noodle soup. I stumbled upon this recipe on Foodgawker which I used as the base for my own recipe. I added a bunch of other ingredients I had on hand following an aimless wander through the grocery store after subbing a yoga class last week.
Don’t let the length of the ingredients list deter you. It seems long but it’s a lot of dashes of this and handfuls of that. This soup is stupid simple to make and takes no more than 10 minutes. Perfect for a quick lunch or dinner.
Spicy Rice Noodle Soup (gluten-free, vegan)
1 tablespoon peanut oil
1/2 white onion, thinly sliced into half moons
1/2 block of extra firm tofu, sliced into 1/2″ cubes
2 tablespoons minced garlic
pinch of red pepper flakes
7 cups vegetable broth
1/4 package of rice noodles, I used the Thai Kitchen brand stir fry noodles
1 tablespoon tamari
1 tablespoon white miso paste
1-2 teaspoons sriracha
1 can water chestnuts
big handful of mung beans
big handful of mini mushrooms
big squeeze of fresh lime juice
1 tablespoon rice wine vinegar
1 green onion, chopped
Heat oil over medium high heat. Saute onions for 2-3 mins until they start getting soft. Add in tofu and saute until browned, 2 or so more minutes. In the last minute add garlic and red pepper flakes.
Pour vegetable broth over the onion mixture. Add rice noodles, tamari and miso paste.
Bring to a boil then reduce to medium heat until noodles are soft. These noodles cook fast so you probably won’t need more than 5 minutes.
While noodles cook in the soup, place some water chestnuts, mung beans and mini mushrooms in a big soup bowl. Ladle soup over the chestnuts mixture. Top with lime juice, rice wine vinegar and chopped scallion.