Asian Rice Noodle Soup
Category: Soups & Salads | Blog URL: http://idealforeating.viviti.com/entries/recipes/asian-noodle-soup
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Kelly Eckert
This vegan soup is also nut-free and gluten-free. If you want it soy-free, just leave out the tamari (wheat-free soy sauce). Of course, it's dairy-free, egg-free and meat-free!
Most people would be asking now, "So what the heck *is* in it then!?!" (As if vegan, allergen-free cooking can't taste good. Really.)
This soup uses rice noodles, vegetable broth and fresh veggies. It has a simple yet lovely, fresh taste. It's a nice break from all my usual creamy soups. I served it with a side of marinated, sautéed tofu and spinach.
I like my noodle soup a bit spicy, so I added more Sriracha to my bowl at the table. My 13-year-old daughter doesn't like spicy at all, and she loved the soup. So the Sriracha in the recipe just adds flavor, not spice.
At the end of the recipe, I call for white pepper as opposed to the usual black. I just really like white pepper in Asian dishes, especially soups. If you prefer black or green or pink or whatever, go for it.