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Vegan or Not, Spicy Noodle Soup

Writer: goldenstateservicesj
goldenstateservicesj
Apr 10, 2019
2 min read

This noodle soup wasoutstanding.  It’s been changed moretimes than my socks. 

Replacing half of thewater with chicken broth adds another layer of flavor.  We ate it as it’s written below the firstday.  Leftovers were reheated with leftoverchicken.  Excellent!!  We’ll try pork another time.  I’m sure that will be awesome also!

Featured in: Inspired By Stone Soup, But More Delicious. Altered by  Alison Roman, and finally byGail Westover for Chew Wanna Eat?

INGREDIENTS

8 oz Thai Kitchen Brown Rice Noodles or Spaghetti

1tablespoon olive oil

1 tablespoon butter

8- 10garlic cloves, thinly sliced

2large shallots, thinly sliced

Kosher salt and ground black pepper

1 ½pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces

½ Serrano hot pepper, thinly sliced (or 3/4 teaspoon red-pepper flakes)

½cup low-sodium soy sauce, plus more to taste

¼cup unseasoned rice wine vinegar, plus more to taste

2 cups total of Greens, Cabbage, and/or Snow Peas (just a bit for color and extra nutrition),

4 cups Water and 4 cups Chicken or Vegetable Broth (or 8 cups water for Vegans)

Optional 4 Scallions, sliced

1 – 1 ½ cups leftover shredded chicken or pork (omit if cooking Vegan)

Optional 1-2 total cups herbs such as Cilantro, Mint, Chives, Parsley or a mixture of all

Sesame seeds for serving (optional)

PREPARATION

  1. Heat oil in a large,heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, andseason with salt and pepper. Cook, stirring occasionally, until shallots startto turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the Serrano,and season with salt and pepper.

  2. Cook, stirringoccasionally, until the mushrooms have softened, released much of their waterand turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will haveinfinitely more flavor than an unbrowned mushroom, because the water inside itevaporates and the flavor concentrates. So do not skip this step.)

  3. Add 1/2 cup Low Sodiumsoy sauce, 1/4 cup Rice Wine vinegar and 8 cups of water (I like 4 cups Water,4 cups chicken broth). Bring to a gentle simmer and season with salt andpepper. Add Scallions and Chicken.  Continueto simmer until the flavors have melded, 15 to 20 minutes. 

  4. Cook the noodles in alarge pot of salted boiling water until just al dente. (The timing will dependon the type and brand of noodles, so consult the package.) Add the noodles tothe pot with the broth, and let them finish cooking and soak up all the flavors.

  5. To serve, use tongs todivide the noodles and mushrooms among bowls, then ladle the hot broth over thetop. Top each bowl with herbs, sesame seeds, extra sliced scallions or extrasliced hot peppers.

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By Tika for CHEW WANNA EAT? © 2019

 
 
 

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