White Girl Pho / Asian Noodle Soup

*asian noodle soup

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

2T Tamari

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.

Serve immediately.

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3 thoughts on “White Girl Pho / Asian Noodle Soup

  1. Reblogged this on The Vegan Love Project and commented:

    I made this a bit differently last night- I am really into a flavorful clear broth lately without the bits of onion, garlic and ginger floating around to interrupt that- so what I did- I sautéed the greens and mushrooms in garlic and removed them from the pan. I added in more oil, the onions, garlic, ginger and fresh grated turmeric, salt and pepper, tamari and sesame oil. I added hot water and let this simmer for about 15 minutes then strained the aromatic veggies out, leaving a perfectly delicious clear broth to which I added back the main players I wanted in the soup (over medium high heat); carrots, tofu, the rice noodles and at the end, the sautéed greens and mushrooms. Was SPECTACULAR.

    • White beans like baby limas would be delicious or you could add a vegan white bean/meatball sort of thing, or seitan- grilled or pan fried over med-high heat would be delicious also!!! Are you GF???

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