Introduction
Indulge in a bowl of comforting goodness with this flavorful vermicelli rice noodle soup. The combination of vibrant vegetables and a fragrant broth seasoned with Chinese five-spice and miso creates a delightful culinary experience. Perfect for a quick lunch or a cozy dinner, this recipe is both satisfying and nourishing.
Detailed Ingredients with measures
200g vermicelli rice noodles
2 vegetable stock cubes
½ teaspoon Chinese five-spice
4cm piece of ginger
A few sprigs of coriander
½ a bunch of spring onions
1 red chilli
1 carrot
100g small button mushrooms
½ a sweetheart cabbage
100g frozen peas
2 teaspoons white miso paste
1 lime
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Method
1. Boil the kettle. Divide the noodles between four bowls, then cover with boiling water and leave to rehydrate while you prepare the broth.
2. In a pan, combine 1.5 litres of hot water from the kettle, crumbled stock cubes, and five-spice.
3. Peel and thinly slice the ginger, adding it to the pan. Pick the coriander leaves and place them in a bowl of cold water; finely chop the stalks and add to the broth.
4. Trim the spring onions, chopping the white parts and adding them to the pan. Finely slice the green parts lengthways and place them in the bowl of cold water.
5. Deseed and finely slice the chilli, adding half to the broth and the other half to the bowl of cold water.
6. Peel half of the carrot into ribbons, slice into matchsticks, and place in the bowl of water. Roughly chop the remaining carrot and add to the broth.
7. Thinly slice the mushrooms and add to the broth. Finely shred the cabbage, reserving four small leaves, and add to the pan.
8. Add the peas to the broth and simmer for 2 minutes. Stir in the miso paste, squeeze in half the lime juice, and season with salt and pepper.
9. Drain the noodles and divide them among the bowls. Pour the hot broth and vegetables over the noodles.
10. Drain the garnishes from the bowl of cold water and scatter them over the soup. Serve with lime wedges for squeezing over.
Detailed Directions and Instructions
Step 1: Prepare the Noodles
Boil the kettle. Divide the vermicelli rice noodles between four bowls, then cover them with boiling water and leave them to rehydrate while you prepare the broth.
Step 2: Make the Broth
In a pan, combine 1.5 litres of hot water from the kettle, crumbled vegetable stock cubes, and Chinese five-spice.
Step 3: Add Ginger and Coriander
Peel and thinly slice the ginger, adding it to the pan. Pick the coriander leaves and place them in a bowl of cold water; finely chop the stalks and add to the broth.
Step 4: Prepare Spring Onions
Trim the spring onions, chopping the white parts and adding them to the pan. Finely slice the green parts lengthways and place them in the bowl of cold water.
Step 5: Add Chilli
Deseed and finely slice the red chilli, adding half to the broth and the other half to the bowl of cold water.
Step 6: Prepare the Carrot
Peel half of the carrot into ribbons, slice it into matchsticks, and place in the bowl of cold water. Roughly chop the remaining carrot and add it to the broth.
Step 7: Add Mushrooms and Cabbage
Thinly slice the button mushrooms and add them to the broth. Finely shred the sweetheart cabbage, reserving four small leaves, and add it to the pan.
Step 8: Simmer and Season
Add the frozen peas to the broth and simmer for 2 minutes. Stir in the white miso paste, squeeze in half the lime juice, and season with salt and pepper.
Step 9: Serve the Noodles
Drain the noodles and divide them among the bowls. Pour the hot broth and vegetables over the noodles.
Step 10: Garnish and Enjoy
Drain the garnishes from the bowl of cold water and scatter them over the soup. Serve with lime wedges for squeezing over.
Notes
Ingredient Tips
Use fresh vegetables whenever possible for a more vibrant flavor and texture.
Serving Suggestions
This dish can be customized with additional proteins like tofu or chicken for non-vegetarian options.
Storage Instructions
Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days. Add cooked noodles when reheating to avoid them becoming mushy.
Variation Ideas
Feel free to add other vegetables such as bok choy or bell peppers based on your preferences.
Cook techniques
Rehydrating Vermicelli Rice Noodles
To rehydrate the vermicelli rice noodles, place them in a bowl and cover with boiling water. Allow them to sit for a few minutes until soft, then drain and set aside.
Preparing the Broth
Start by combining hot water, crumbled vegetable stock cubes, and Chinese five-spice in a pan. This forms the flavorful base of your soup.
Infusing Flavors
Peel and thinly slice ginger, adding it to the broth. Chop coriander stalks and add them as well, which will enhance the broth’s aroma and taste.
Chopping and Slicing Vegetables
Prepare the spring onions by trimming and separating the white parts from the green. The white parts go into the broth, while the green parts are reserved for garnish. Also, cut the carrot into ribbons and matchsticks for texture.
Cooking the Vegetables
Add sliced mushrooms and shredded sweetheart cabbage to the broth. These ingredients will simmer, allowing their flavors to meld together.
Simmering the Soup
After adding vegetables like peas, let the broth simmer for a few minutes. This ensures that the vegetables cook through while retaining their shape and color.
Stirring in Miso Paste
Remove the broth from heat and stir in white miso paste. This enriches the soup with a umami flavor profile.
Assembling the Bowls
Divide rehydrated noodles among bowls. Pour hot broth and vegetables over the noodles to serve.
Garnishing the Soup
Drain the garnishes from water and sprinkle them over the soup. Fresh herbs and chili add vibrant color and flavor.
FAQ
Can I use other types of noodles?
Yes, you can substitute vermicelli rice noodles with other types of noodles, but the cooking time may vary.
Is this recipe suitable for vegans?
Yes, all ingredients used, including the miso paste and vegetable stock, are plant-based.
How can I adjust the spiciness of the soup?
You can adjust the spiciness by adding more or less of the red chili according to your taste preference.
Can I add more vegetables?
Absolutely! Feel free to add any other vegetables you enjoy, such as bell peppers or broccoli.
How should I store leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove before serving.
Conclusion
This vibrant and nourishing noodle soup is perfect for a cozy meal, bringing a delightful blend of flavors and textures. The combination of fresh vegetables, aromatic herbs, and comforting broth creates a satisfying dish that’s both healthy and easy to prepare. Enjoy it as a warming lunch or dinner option that can be customized to your liking.
More recipes suggestions and combination
Spicy Tofu and Vegetable Stir-Fry
Consider adding cubed tofu, marinated in soy sauce and chili, for a protein-packed stir-fry. Combine with bell peppers, broccoli, and snap peas for a colorful dish.
Vegetable Fried Rice
Use leftover rice and toss in the vegetables like carrot, peas, and mushroom with soy sauce, and sesame oil. Add scrambled eggs for extra protein and richness.
Cabbage and Noodle Salad
Mix shredded cabbage with cooked rice noodles, julienned carrots, and a dressing made from lime juice, miso, and a touch of honey for a refreshing salad.
Mushroom and Pea Risotto
Cook arborio rice slowly with vegetable stock, adding sautéed mushrooms and peas. Finish with parmesan for a creamy, comforting dish.
Chili and Lime Roasted Vegetables
Roast a mix of your favorite vegetables, such as sweet potato, zucchini, and bell peppers, seasoned with chili flakes and lime juice for a zesty side dish.
