Source: Rochelle Beerli circa 2012
Asian Style Vegetable
This version of Asian Style Vegetable Soup is quite basic. No real thrills here. It is however most satisfying on a cold rainy day or perhaps a lat night snack. Something you feel good about, after eating.
There are so many ways to spruce this soup up. You can add a hint of garlic or ginger, add some lemon grass, tons of cilantro, or perhaps a nice assortment of fresh cut chili peppers (such as a jalapeno). Additionally, small cubes of diced tofu are always a great option in this soup. As far as the vegetable, use what you have on hand. In my case, it was crimini and a few shiitaki mushrooms, carrots, and celery. I love working with shiitaki mushrooms because of their amazing health benefits, as they are huge in “anti’s”-everything good. You could put as much effort, or as little effort into this recipe. Which is why I did a post like this. Just to show you, that as long as you keep it healthy, anything goes. Your home-cooked approach doesn’t always need to be an elaborate meal. But as long as it’s home-cooked with no processed agents added, you can give yourself a real pat on the back.
Asian Style Vegetable Soup
- 5 cups water
- 2 – 3 medium carrots sliced fine
- 2 sticks celery diced
- 1 small onion finely sliced with slicer
- 2 TBS bouillon chicken or vegetable
- 8 – 10 small mushrooms sliced
- 1 pack asian noodles
- 1 pinch red pepper flakes
- Fill stock pot with water and add bouillon until you are satisfied with the flavor, which for me is about 2 Tbs.
- Begin to clean and slice the vegetables. I slice everything very fine except the mushrooms, which I tend to like chunky
- Add all vegetables to stock and cook until vegetables are soft and flavor is good- (maybe about 10-15 min)
- Cook noodles accordingly or if using a vermicelli rice noodle, no cooking required.
- Prepare a deep soup bowl with the desired amount of vermicelli noodles. Once your soup is in a good rapid boil, spoon the soup directly into the bowl over the noodles.
- The soup should be boiling and should be allowed to cool for 5 min. in the bowl. The temperature will cook the noodles direct in the bowl, and after 5 min. noodles will be ready to eat.