Weekend at the Cottage Symbol
  • Asian Noodle Soup
  • Asian Noodle Soup
  • Asian Noodle Soup
  • Asian Noodle Soup
  • Asian Noodle Soup
  • Asian Noodle Soup
  • Asian Noodle Soup
  • Asian Noodle Soup
  • Asian Noodle Soup

Asian Noodle Soup

Food | October 17, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
  • 45
  • 2
  • Moderate

A rich chicken broth and steamed rice noodles with chicken, pork and fresh vegetables, herbs and sprouts. This ASIAN NOODLE SOUP is light but very satisfying.

This soup was inspired from the many delicious meals I’ve enjoyed at one of my favourite Vietnamese spots, MiMi. They prepare soups to order where you pick the broth, vegetables, meat and any other enhancements like noodles or tofu. I especially love how they present their soups with a plate of fresh bean sprouts, mint, Thai basil and wedges of lime.

Here’s what I suggest when you go to make this ASIAN NOODLE SOUP at home:

BROTH – Having a rich-flavoured broth is essential. One of my favourite broths is made by boiling the carcass from a roasted chicken with raw vegetable trimmings for a long, long time. But don’t limit yourself to a chicken broth; this recipe tastes wonderful with fish, beef and seafood broths too, or a super clean vegetable broth like the one you’ll find HERE.

BROTH BOOSTER – I started adding a combination of ingredients that unite into one highly memorable flavour booster. I love the addition of white miso paste, toasted sesame oil, soy sauce and chili garlic sauce. Photos of my favourite brands are shown in the images above.

VEGETABLES – Add an assortment of your favourite vegetables – the more colourful, the better. Do try to include a healthy leafy green like baby bok choy, plus a few unusual selections like snow peas, wild mushrooms, baby corn or water chestnuts. Cutting your vegetables into interesting shapes using Japanese vegetable cutters (see Amazon link below) makes the dish more visually appealing.

CRUNCHY – Five minutes before I serve this, I bring the stock to a boil, add the booster and remove the pot from the heat. I then add the raw vegetables and just let them sit in the hot liquid for 3 to 5 minutes. Serving this soup so that the vegetables are still slightly crunchy is important.

MAIN FLAVOUR – For this version of the recipe, I added cooked chicken and barbecued pork, but switch up these main flavour ingredients to match the broth you’re using. For a fish-based soup, add pieces of cod, halibut or salmon; for a beef soup, add shredded barbecued flank steak. All of the vegetarians out there get to add what they love most – more and more healthy vegetables!

GLORIOUS GARNISH – I took my lead from MiMi and always serve each bowl of soup with a side plate of bean sprouts, Thai basil, mint and fresh lime. Then each guest adds a handful of sprouts onto their soup before tearing the fresh basil and mint leaves over the top. Adding a squeeze of lime and extra chili garlic sauce is perfect too!

Other things we’d serve with this? Try our CHOPPED SALAD WITH ASIAN PEANUT DRESSING or our GREEN MANGO SALAD.

Easy to prepare and healthy too, ASIAN NOODLE SOUP is the perfect meal.

Ingredients & Amounts

  • For the broth:
  • 1 chicken carcass
  • 8 cups of water
  • 2 cups of chopped vegetable trimmings
  • For the broth booster:
  • 1 tablespoon of white miso paste
  • 1 teaspoon of sesame oil
  • 1 teaspoon of soy sauce
  • ½ teaspoon of chili garlic sauce
  • For the soup:
  • 250 grams of rice noodles
  • ½ cup carrots, peeled and sliced
  • ½ cup red pepper, sliced
  • ½ cup of shimeji or shiitake mushrooms
  • 1 head of baby bok choy, sliced
  • ½ cup of snow peas, trimmed
  • 1 cup of roasted chicken, chopped
  • For the garnish:
  • ½ cup of barbecued pork, thinly sliced
  • 2 tablespoons of chopped cilantro
  • 1 cup of bean sprouts
  • 1 cup of fresh Thai basil
  • 1 cup of fresh mint
  • lime wedges

Instructions

  1. Prepare broth: Place chicken carcass and bones into a medium-sized pot along with vegetables and water. Bring to a boil then reduce to simmer and cook covered for 2 hours. Strain broth through a fine sieve and reserve until use. Discard bones and vegetables.
  2. Prepare broth booster: Place miso paste, sesame oil, soy sauce and chili garlic sauce in a small bowl and stir together until combined.
  3. Prepare noodles: Place dried rice noodles into a large bowl and cover with boiling water. Stir noodles to prevent them from sticking together. Soak until softened, about 25 minutes. Strain before use.
  4. To prepare soup: Bring broth to a boil. Stir in booster and whisk until dissolved. Remove pot from heat, stir in vegetables and chicken, cover and let sit for 5 minutes.
  5. To serve: Divide cooked rice noodles between two large soup bowls. Using a slotted spoon or strainer, scoop vegetables and chicken from broth and divide evenly between the two bowls. Sprinkle with chopped cilantro and garnish top with the sliced, fanned barbecued pork. Add ladles of hot broth evenly between the two bowls. Serve immediately with bean sprouts, herb and lime garnishes.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Comment




Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

SEE ALL POSTS

Related Posts

SIGN UP

Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!