Recipe: Asian Noodle Soup*

image

Recipe taken from The China Study Quick & Easy Cookbook.

ASIAN NOODLE SOUP 

Makes 4 servings 

INGREDIENTS

The ingredient list for this soup may look long, but the soup comes together quickly and is full of flavor.

4 cups finely sliced Chinese cabbage

10 shiitake mushrooms, stemmed and sliced

1 small red bell pepper, seeded and chopped

6 cups vegetable stock

3 tablespoons low-sodium soy sauce or tamari, more or less to taste

2 tablespoons brown rice syrup (optional)

1 tablespoon minced garlic

1 teaspoon ground ginger

4 ounces whole grain noodles

1/2 cup finely chopped fresh basil or cilantro (coriander)

1 bunch green onions, sliced

 METHOD 

1. Saute the cabbage, mushrooms, and red bell pepper for 7 minutes in a large stockpot. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.

2. Add the vegetable stock, soy sauce or tamari, brown rice syrup, garlic, and ground ginger. Bring the pot to a boil over medium-high heat and cook for 15 minutes.

3. While the vegetable mixture cooks, cook the noodles according to package instructions.

4. Add the basil or cilantro, green onions, and cooked noodles to the stockpot. Simmer for 5 minutes to marry the flavors.

*Recipe reproduced with the kind permission of BenBella Books

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s