Spicy Asian Soup
This homemade vegetable soup offers a comforting blend of flavours reminiscent of Korean cabbage soup. It features udon noodles, tofu, shiitake mushrooms, and crisp vegetables in a savoury broth seasoned with soy, chilli, and vinegar. The recipe is adaptable to personal taste, making it an ideal choice for a cosy dinner. It serves six people and takes about 45 minutes to prepare from start to finish.
Ingredients
- 2 tablespoons sesame oil
- 1 small yellow onion, sliced very thin
- 3 -4 garlic cloves, minced
- 8 ounces small shiitake mushrooms
- 1 carrot, peeled and sliced thin
- 1 red bell pepper, sliced into thin strips
- 8 ounces extra firm tofu, sliced into thin squares
- 1 cup chopped cabbage
- 8 ounces udon noodles, i prefer koyo organic
- soy sauce, to taste
- rice vinegar, to taste
- black vinegar, to taste
- spicy chili sauce, to taste
- 8 cups water
- chicken bouillon, to taste
- 1 bunch green onion, chopped
Method
- Thinly slice the onion and mince the garlic. Warm the sesame oil in a medium soup pot. Once the oil simmers, add the onion and cook until translucent, then stir in the garlic.
- Place the sliced shiitake mushrooms into the pot. Sprinkle with a little salt to encourage them to release their moisture.
- When the mushrooms start to soften, introduce the carrot and bell pepper. Cook until all the vegetables are tender. Add a little more oil, then put in the tofu and cook until it turns lightly golden. Pour in a dash of rice vinegar, black vinegar, and soy sauce to deglaze the pot.
- Pour in 8 cups of water. Stir in about 2 teaspoons of chicken base and approximately 2 tablespoons of spicy chilli sauce.
- Bring the liquid to a boil, then add the udon noodles and chopped cabbage. Boil for about 8 minutes as directed. Reduce to a simmer and season to your liking, adding soy sauce and spice gradually. Finish by topping with chopped green onions.
Nutrition (per serving)
Sodium730500 mg
Recipe details
CategoryVegetable
Authorneona503
