Asian Vegetable Noodle Soup
Asian Vegetable Noodle Soup - a faux pho Prep time: 5 mins Cook time: 7 mins Total time: 12 mins Serves: 4 I usually cook the whole package of Chinese noodles, and store leftovers in a covered container in the fridge. This way I can prepare my next pot of soup in less than 10 minutes. The leftover noodles also make a great school or work lunch, tossed with shredded spinach, cabbage, julienned carrots, and a dressing of soy sauce, sesame oil, rice wine vinegar, and a drop of simple syrup.
- 2 carrots
- 6 cups Rich Mushroom Stock (recipe here)
- Generous handful baby spinach
- Splash of rice wine vinegar
- 3½ ounces (98 grams) Chinese noodles, prepared according to package directions
- ¼ small head of green cabbage, thinly sliced
- Handful fresh cilantro
- Handful fresh mint leaves
- Fresh red chili pepper, chopped fine (optional)
- Slow-Roasted Crispy Mushrooms (recipe here)
- Using a vegetable peeler, create ribbons with the carrots (store the cores in a container, and use to make vegetable stock, but truthfully my girls love eating them as-is).
- Combine the stock, carrots, spinach, and rice wine vinegar in a medium pot. Bring to a boil, and then reduce heat to a simmer. Cook for 5 to 7 minutes, until the carrots are tender.
- Divide the cabbage and noodles amongst four deep soup bowls. Ladle the soup into the bowls. Top with the herbs, chili pepper, and mushrooms. Serve hot.