This is one of those dishes that began as a thrown together, this is all I have on hand kind of dish...but it turned out surprisingly good! And I kept making it again...and again...and again. So here it is, a spicy flavorful Asian inspired rice noodle soup that cooks up quickly and is perfect for an unexpected chilly night. Also, this is my disclaimer that this soup is kind of spicy (just how I like it!). But if this is not for you, start by gradually adding 1/4 tsp red pepper flakes until it is at a spicy-ness level that suits your mood.
What you will need:
12 oz. bag stir fry veggies, frozen
5.5 oz. canned baby corn
3-4 garlic cloves, chopped
1 tbsp. fresh ginger, minced
1 tsp. red pepper flakes
8 c. veggie broth
1/4 c seasoned rice vinegar
7 oz firm tofu (1/2 block)
4 oz. thin rice noodles
salt/pepper to taste
I used a frozen bag of stir fry veggies, first because it is what I had at home, but then because I liked how many different veggies you can conveniently get in one handy bag! My stir fry veggie blend included: broccoli, carrots, sugar snap peas, green beans, mushrooms, celery, onions, and red peppers! Phew...that's quite the list of veggies! But my love of baby corns is strong, and I added a small can, cutting the baby corn into thirds.
Start out by pressing and draining your tofu. While that is going on, add the frozen veggies and baby corn into a large pot. Cook over medium heat until veggies are soft. Add the veggie broth, seasoned rice vinegar, red pepper flakes, ginger and garlic. (Remember at this step, reduce your amount of red pepper flakes if you don't want it too spicy!) Cut your tofu into small cubes, and add to the soup. Turn to medium low heat, cover and let simmer for 20 - 30 minutes to give the soup and tofu to absorb all of the yummy flavors going on.
Add 4 oz of thin rice noodles (this has usually been about 1/2 of a pack for me). Let simmer for 5 minutes until noodles become soft. This makes about 4 generous servings of deliciousness.
The end. It is that simple, and you have a wonderfully spicy, rice noodle soup to enjoy!
3 comments:
I love soups like this. tofu, veggies and rice noodles in a flavorful broth is my favorite light supper.
Mine too! It is super filling but not in a heavy way. I make this just about once a week :)
Ohh my, this is perfect for when is cold or when you have the cold, thanks for this one.
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