This is a favorite go to soup. I LOVE the flavor of this soup. It reminds me of a macrobiotic soup I used to get in Los Angeles at a restaurant called Inaka. They would use glass noodles, also gluten free. I use rice vermicelli, but glass noodles (mung bean noodles) or any other rice pasta of your choosing would be equally delicious. I adore the Japanese sweet yams, they are white in flesh color and subtly sweet. This is a fast, awesome, satisfying, winter treat.
Asian Noodle Soup
1 small onion, thinly sliced
1 clove garlic, smashed and minced
1 small carrot, thinly cut on the bias
1 stalk celery, thinly cut on the bias
1 honkin’ large handful of baby spinach
1/2 pound of tofu, cut into small cubes
1 small japanese yam or sweet potato, thinly cut on the bias
1t hot sesame oil
3T olive oil
1” piece of fresh ginger, sliced or grated (slices can be removed, grated adds more flavor but floats around in the soup)
1/2 pound of asian style rice noodles
2 dried or fresh shitake mushrooms, thinly sliced
1t red chili flakes or 1/2 fresh hot pepper
4c hot water
1t toasted black or white sesame seeds *optional
salt and pepper to taste
In a heated soup pot, add the olive oil. Saute the onions, garlic and mushrooms until golden in color and aromatic. Add in the tamari, and the hot water.
Add in the sweet potato, fresh ginger, tofu cubes and bring to a low boil, reduce heat and simmer for 10-15 minutes or until the yams have softened. At this point, taste the broth, add in more Tamari if necessary, and also some salt and pepper.
Bring the temperature up again to a low boil and add the hot sesame oil, the uncooked noodles, carrots and celery and cook just until the noodles are done through.
In the last few minutes of cooking, add in the fresh spinach. Season if necessary.