Asian rice noodle soup with vegetables and sprouts
This warming soup with rice noodles and lots of vegetables, flavoured with Asian spices and fresh sprouts is perfect for the cold winter days.
The recipe for the soup is very simple and will certainly taste good even to those who claim that soup is boring. The many spices create an exciting and very interesting combination of a lot of flavours, which not only tastes incredibly good, but also warms the body from the inside. The curry and turmeric note together with hot ginger, spicy soy sauce and a light sweetness gives the vegan soup an exciting and special taste.
Try this recipe because…
- it’s easy and tasty
- a perfect as a starter, but also very satisfying as a main course
- contains a lot of vegetables and healing spices
- brings Asian tastes and spices into your kitchen
- warms the body from the inside through the ginger
- a tasty combination of salty, sweet and hot
I used carrots, zucchini, red and yellow peppers for the vegetables in the soup, but of course you can change it as you like and depending on what you have at home. Just cut everything into thin, long strips. I used a special method for the carrot and the zucchini: the vegetables are peeled with a normal peeler – not the peel them, to cut strips of the vegetables off. The result are long and thin strips, cut quickly and easily.
Lots of vegetables give the dish a freshness and they also help you to eat your vitamins and minerals even in winter. The soup is topped with fresh sprouts, which give everything a slight crispness. You should steam or boil the sprouts briefly before you eat them.
You can find the rice noodles in every supermarket in the Asian department. They are a perfect alternative to the normal noodles and they can replace them in any dish. They only require a very short cooking time and are therefore only added at the very end.
I’ve seasoned the soup already at the beginning, so that the whole spices can release all their aromas the soup. I used: curry and curcuma powder, freshly chopped ginger, tabasco for the spiciness, salty soy sauce and for a slightly sweet note some sweet soy sauce or alternatively some sugar.
The recipe is sufficient for 6-8 portions as starter and for 4 large portions as main course.
If you try the recipe, I would be happy if you give me a feedback and if you have any questions, I am also available to answer them. If you want to share the recipe or your homemade dish on social media with your friends, I would be very grateful if you tag me (Instagram @flavour.dreams) and set the hashtag #flavourdreams.
Asian rice noodle soup with vegetables and sprouts
Ingredients
- ¼ onion chopped
- ½ tsp curcuma powder
- ½ tsp curry powder
- pepper and salt
- 1 carot
- 1 zucchini
- ½ red bell pepper
- ½ yellow bell pepper
- 10 g ginger chopped or ginger powder
- 10 drops tabasco
- 30 g soy sauce
- 20 g sweet soy sauce or 1 tsp sugar
- 1,5 l vegetable broth
- 130 g rice noodles
- 60 g sprouts
Instructions
- Cut the bell peppers into thin and long strips. With a peeler take the carot and zucchini and peel it until there is nothing left anymore. With this method you get perfect thin strips.
- Fry the chopped onion with curcuma and curry in a saucepan over medium heat in olive oil. Then add the vegetable strips, salt and pepper and fry for another 5 minutes.
- Deglaze with 50 ml water and let it boil down again. Repeat this process three times to enhance the aromas.
- Finally deglaze with 1.5l vegetable stock, season with chopped ginger, tabasco, soy sauce and sweet soy sauce. Let everything boil down for another 5 minutes, then add the rice noodles. Cook for another 4 minutes.
- Boil or steam the sprouts for 1 minute.
- Enjoy the soup together with the sprouts.
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