It doesn’t matter that last weekend it was 80 degrees(in November!). All it takes is one cool evening to get me craving soup. After a long day at work I wanted to put something together that would be quick and healthy, but also comforting. This combination of descriptors can sometimes be difficult to find in a meal. However, my goal for this site is to provide recipes that mostly achieve all three – and this was perfect! Stocked with plenty of veggies for micronutrients and a few ramen noodles, this soup is hearty and delicious.
Asian-style Vegetarian Noodle Soup
Serves 4
Ingredients
- 3 cups water
- 3 cups vegetable broth
- 1/4 cup soy sauce
- 4 scallions diced
- 2 carrots
- 2 cups broccoli
- 1 cup sugar snap peas
- 1 cup chopped bok choy
- 1 cup mushrooms
- 2 teaspoons fresh ginger
- 4 cloves garlic
- 1 tsp sesame oil
- 1 tsp red pepper flakes
- salt to taste
Heat the oil in a pot and cool the scallions for 1-2 minutes. Add garlic and ginger and one more minute. Add soy sauce, broth, water, red pepper and all veggies except the broccoli. Simmer for fifteen minutes.
Steam broccoli until bright green and slightly tender. Set aside.
Boil ramen noodles according to package instructions and set aside.
Once the broth is ready, put the noodles in the bowl, add the broccoli and pour broth with veggies on top. Serve with hoisin sauce, sriracha and chopped scallions.
