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.
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
View original post 188 more words