Cooking is one of the best ways to keep ourselves busy in this time of quarantine. While we’ve had the time to hone our craft, why not add some new recipes to your repertoire of vegan cuisine? Today, let us present you an inviting soup recipe fit for a culinary cruise. Here’s how to prepare this all-green Asian Vegetable Noodle soup.
- 8 cups water
- 2 tbsp lime juice
- 2 tsp ginger fresh, grated
- 2 pcs garlic fresh, finely chopped
- 1.5 tsp coriander, grounded
- 4 pcs mushrooms white, sliced
- 2 pcs carrots, sliced
- 2 ribs celery, sliced
- 100 gr cabbage green, sliced
- 4 pcs spring onions, sliced (green and white parts)
- 100 gr brown Pad thai noodles
- In a soup pot over medium-high heat, add the water, lime juice, ginger, garlic, and coriander, then stir and bring to a boil.
- Add the mushrooms, carrots, and celery, and boil for 2 minutes.
- Add the cabbage and spring onions, then reduce the heat to medium-low, and then simmer for 10 minutes covered, or until the vegetables are tender.
- While the vegetables are cooking, boil the noodles in a separate pot according to the package instructions, drain and rinse.
- Add the noodles to the pot of vegetables, and serve.
This soup is very open to variation, so you can try adding or substituting: Vegetables: broccoli, cauliflower, green beans, asparagus, zucchini, corn, chopped tomatoes, greens (bok choy, kale, beet greens, spinach, chard), yellow or white sliced onion, fresh peppers, and bean sprouts. Fresh fennel could also be used in place of celery.
Dried spices: red pepper flakes, cumin, whole star anise pods, clove, black pepper, turmeric, cayenne pepper, paprika
Fresh herbs: cilantro, parsley, mint, or basil (Thai basil would be really good). Using more than one type of herb is fine too.
Other: 180 gr of tofu, cubed (add in step 2; use extra firm tofu). Coconut water in place of some of the water. Dried seaweed of your choice.