Spicy Rice Noodle Soup

October 30, 2012

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

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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.

Spicy Rice Noodle Soup

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.

Spicy Rice Noodle Soup

Enjoy!

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