I’m a big fan of typical Asian cuisine, I don’t have a favorite, I love all of them, Japanese, Chinese, Korean, Vietnamese or Thai food. You have to admit that Asian food is very very tasty. The combination of flavors they use, of sauces, of spicy, of bittersweet, make the food incredible, they make each bite a dance of flavors! That is why I eat more and more oriental food, whether from a restaurant, or, thanks to the internet, homemade!
One of the things I love the most about Asian food is how fresh and natural it is. Through natural products they achieve incredible flavor levels. And whether you like Asian food or not, I think it is something that we must adopt from oriental culture, the custom of using fresh and natural ingredients while respecting them, thus achieving a harmonious, delicate and very rich final result.
If there is an ingredient that Asians know how to exploit, it is noodles. And also soups. And no doubt, combining them is a very good idea. This noodle soup has the best of both worlds. A very tasty broth thanks to the ginger, garlic, and spicy chili pepper, which is combined with rich and silky quinoa flour noodles (although you can use any other noodles). All of this finished with shitake mushrooms, cilantro, green onions, sesame seeds, and a sour-sweet tofu, which almost does not reach the photo since I devoured it almost everything straight from the pan.
It is a very simple recipe to make. The recipe can be simplified to 3 steps. Make the tofu (optional but highly recommended). Chop all the vegetables, and boil the noodles. It is really simple, it will only take you 30 minutes, it is ideal for a weeknight dinner, a dinner with your partner or family. And when you try it, it will blow your mind of how rich it is. No one is going to imagine that you did it in such a short time and with so little effort!
The base of the recipe is vegan. If you use a purchased broth, make sure it does not contain animal products if you want to keep it vegan. But if you are not vegan, I recommend that you add a jammy egg. Boiled egg but with the yolk still runny, or make a poached egg, is a classic of Asian cuisine, and a must when I prepare any recipe similar to this one.
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @ gaspar.carreira or send me an email to firstname.lastname@example.org telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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Asian style noodle soup
A tasty gluten-free noodle soup, with tofu, veggies, a touch of spicy, salty, and sweet! It is a very easy recipe to make, perfect for a romantic or family dinner. Ready in half an hour.
For the tofu
- 500 g firm tofu
- 1/3 cup agave or maple syrup 80ml
- 1/3 cup soy sauce 80ml
- 250 g gluten-free dry noodles I used quinoa flour noodles
- 10 cups veggie broth 2.5 L
- 4 garlic cloves
- 6 cm of fresh ginger, peeled 2 inches
- 3 spicy chiles
- 3 cups chopped shitake mushrooms 200g
- 2 tsp sea salt
- sunflower or soy oil to saute
Optional but recommended
- 3 eggs
- green onion
- sesame seeds
Cut tofu into slices 0.5cm wide (1/5 inch). Mix the soy sauce with the syrup and marinate for 15 minutes.
Once the tofu is marinated, heat a pan with a little oil. Once hot, cook the tofu for about 2 minutes on each side (until golden brown) remove from the pan and set aside.
Put a little oil in a large pot. Finely chop the garlic, ginger, mushrooms and chili peppers, put in the pot, add the salt and sauté for 3 to 4 minutes. Add the vegetable sbroth nd cover until it starts to boil. Add the noodles and cook according to package directions (usually 10-12 minutes).
If you want boil 3 eggs or poach them.
Serve the noodles with broth. Add the tofu, egg, and finish with chopped cilantro, green onion, more chili pepper and sesame seeds.
Enjoy! And if it is left over, store it in a tupperware and heat it up the next day, it's even tastier!