Asian noodle soup is great year-round, but particularly welcomed in winter and the chilly nights of spring and fall. I like my soup with noodles, a palette of colorful vegetables and a touch of protein. You can use left over vegetables and meat to prepare your soups, so the possibilities are endless. If you are working with Ramen noodles, you can make a healthier soup by making your own soup base and adding fresh vegetables.
If you are using tofu instead of meat, cut it in cubes or as desired and stir-fry it on a skillet with vegetable oil, adding a tea-spoon of soy sauce before adding it to the soup.
About the noodles: I like Korean noodles for my soups because they are tasty and are ready within 5 minutes. You can get them at the Asian market.
Tip: Add white pepper powder to your served soup for an extra kick. White pepper is generally found at Asian markets.
Hearty Asian Noodle Soup Recipe
- 1 cup of oyster mushrooms
- 2 cups of bean sprouts
- 2 to 3 heads of Bok choy cleaned and each leaf separated and cut if needed
- 2 to matoes cut up to inch-wide squares
- 6 oz. sirloin steak grilled (thinly sliced) - use your cooked meat of preference or substitute with tofu
- 1/3 lb. of noodles - use more or less according to preference
- 1/4 bunch of cilantro washed and chopped
- 4 cups of water
- 1 tea-spoon fresh ginger thinly grated
- 1 table-spoon cooking oil
- 1 teaspoon sesame oil
- 1 tea-spoon soy sauce
- 1 tea-spoon of corn or potato starch
- 1/2 teaspoon of salt
- 3 cloves of garlic peeled and crushed or 1 teaspoon crushed garlic
If you are using tofu instead of meat, cut it in cubes or as desired and stir-fry it on a skillet with vegetable oil, adding a tea-spoon of soy sauce before adding to soup. If you are using cooked meat, skip to step 2.
On a small frying pan, add the oil, and allow to warm up on medium fire.
Add the garlic and ginger and stir.
Add the soy sauce and half the salt.
Add 1/2 cup of water.
On a small bowl, add one tea-spoon of corn or potato starch and one tea-spoon of water at room temperature. Mix with a fork in the bowl until you have a lump-free paste.
Add this paste to the seasonings in the frying pan, mixing well for half a minute. Once the paste and seasonings have combined into a thick broth, turn fire off and set aside.
Add rest of the water to a medium to large sauce pot, and bring to a boil on high.
Add the noodles, the remaining salt and vegetables and allow to simmer on medium fire for 5 minutes.
Add the soup base in the frying pan and stir. After 30 seconds, taste the soup base and add more salt if necessary in 1/4 tea-spoon increments.
Add cooked beef slices or tofu and stir.
Serve on big soup bowls placing noodles in first, then adding the vegetables and meat.
Add half the sesame oil to each bowl and garnish with cilantro.
Recipe NotesAbout the noodles: I like Korean noodles for my soups because they are tasty and are ready within 5 minutes. You can get them at the Asian market. Tip: add white pepper powder to your served soup for an extra kick. White pepper powder is generally found at Asian markets.