Thursday, March 8, 2012

Asian [Inspired] Noodle Soup

I insert the "inspired" into the recipe title to acknowledge that there is probably nothing whatsoever authentic about this soup recipe - I completely made it up out of Asian-type ingredients in my cupboard.

However, it was one of those meals that turns out so well you just have to write it down so you can remember what you did and repeat it!



We've all got colds in the Vail house, even Theo finally succumbed. I was hoping he would avoid it but nope, the symptoms showed up yesterday almost a full week after Eli started. When we're sick I try to watch our diet even more carefully. We don't want to be feeding those bugs! Lots of bone broth, garlic, mushrooms, spices and veggies. This soup is all that and more, plus it was delicious!

Normally Eli won't touch mushrooms. He's not really a picky eater, but if he notices mushrooms in something he says "Yuck!" and picks them all out. Tonight though, in the different context of the soup - plus I had diced them smaller than usual - he didn't recognize them. He fished one out of his bowl and held it up to me. "Wass diss Mom?"

I stuttered for a second for an answer - "It's... uh... fungus. It's yummy! Try some."

It worked! He popped it in his mouth, said "Mmmm, fuggus!" and ate all of them. This probably won't work forever but for tonight I was thrilled that my ever-so-slight deception was so effective.

Asian [Inspired] Noodle Soup


5-6 green onions, sliced thinly
3 large cloves garlic, minced
1-inch knob fresh ginger, minced
8 oz. mushrooms, diced
2 carrots, grated
1/2 pkg. noodles [I used whole wheat spaghettini, rice noodles would be divine!]
2 eggs, beaten
5 oz. baby spinach
2 cups bean sprouts
8 cups chicken or vegetable stock
1 tbsp sesame oil
1 tbsp fish sauce
2 tbsp soy sauce
2 tsp Asian chili sauce [I used Sriracha]
1 tsp rice vinegar
1 tsp honey
freshly ground black pepper, to taste

Prep all the veggies. Heat the sesame oil in a large pot over medium heat. Sauté the green onion, garlic and ginger for 2-3 minutes. Add the mushrooms and continue cooking for another minute. Add the stock and bring the soup to a boil. While it's coming to a boil, season with the fish sauce, soy sauce, chili sauce, vinegar, honey and pepper. When it's boiling rapidly, add the grated carrots and the noodles. Make sure it's back up to a good rapid boil and then drizzle the beaten eggs over the soup. The eggs cook when they hit the boiling stock so drizzle them around so you don't end up with one big lump of egg! Add the baby spinach and the bean sprouts. Stir until the spinach is wilted. Taste for seasoning - if it needs more salt add more soy sauce, or if you like things spicy more Sriracha - and then serve it up! You'll need a spoon and a fork for this soup, to get the long noodles out.

Not only was this DELICIOUS, it also came together incredibly fast. My mouth is watering thinking of the leftovers in the fridge. I'm not sure they'll still be there come morning...

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2 comments:

  1. This looks so delicious, Emily! I love Asian food of all kinds...had to jot your recipe down for a try. =)
    Kristina J.

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  2. I can't believe you told your son that the mushroom was "fungus" and then he, and everyone else in your family, ate it! That's so hilarious.

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