Asian inspired Brown Rice Vermicelli Noodle Soup. Are you craving a warm comforting soup? More so, one that has texture, flavor, beauty, and aroma? Well, I have just the soup you're looking for. In addition, this bowl of goodness hosts bright fresh Asian flavors combined with wonderful vegetables and these silk strands of rice vermicelli noodles.
Fire up the stove, it's soup season!
Song of the day: "Vivere" by Vasco Rossi.
Asian inspired Brown Rice Vermicelli Noodle Soup. There is nothing like a bowl of steaming hot delicious soup to soothe the woes of short days, cold temperatures, and the slumber of winter!
Ever since I could remember
The love of cooking is something that came at a very young age for me. Furthermore, I was always trying new things, mixing flavors, and trying to find my own way in the kitchen.
It was no surprise that making soup came naturally to me. In the winter especially, my parents would always have soup simmering on the stove. Likewise, winter has arrived and I don't think there is a week that slides by without a soup on our weekly meal planning. As a result, today I have an Asian inspired soup that is just dynamite, especially with that pop from some red chili sauce.
Get your veggies, broth, noodles, and cooking love, it's Asian inspired Brown Rice Vermicelli Noodle Soup time!
Let's get organized
This soup is really easy and if you have your broth ready or just want to use a bouillon, then in less than an hour this soup with be ready to enjoy. Likewise, prep is key to making this an easy ride! This is what you need to get ready:
- vegetable broth
- chopped onions, celery, carrots
- minced garlic and ginger
This is the base, and after that, we add extras like bok choy, mushroom, and cabbage or whatever your heart desires!
A little vermicelli 101
Vermicelli is such a wonderful noodle. This time we tried the brown rice variety. It is absolutely delicious, nutty, silky, and still holds some nice texture. Moreover, they don't require a lot of time to cook. Maybe a minute or two depending on how hot the soup is at that time.
In this recipe, I added it really at the very end then turned off the heat and let it sit for a bit! That's it, and the end result is a plethora of great textures, bathed by some pretty vibrant and delicious flavors!
Aaah the aroma of soup cooking!
For sure you have heard me time and again about the aroma of soup cooking. The minute the mirepoix hits the pot and that oil sizzles a bit producing the most delicious and aromatically hunger boosting experience. Above all, this is the base for any of my soups: carrots, onions, celery.
What herbs are used?
A lot of people ask me what herbs I use in soups. Depends on the soup I am making. However, one thing I can say is don't overdo it! A little dash will do ya, especially the dried herbs, they can be quite strong!
To answer your question, usually, in most of the soups I add bay leaves. Depending on the quantity you are making. In this Asian inspired Brown Rice Vermicelli Noodle Soup, I used just one bay leaf, more so, added some fresh basil leaves for extra flavor and aromatics, likewise, Thai basil would work wonderfully if you have it or can find it!
Consequently, they say fresh basil is a natural antidepressant. I know it always brings a smile to my face when I pick the leaves and smell them. Funny how some things just come natural.
Yes, the time has come for the finishing touches. Your soup has simmered for about 20 minutes and now is a good time to add the noodles. Don't put too much, unless you like a noodle rich soup. I like the brothiness of this soup with tasty veggie highlights and just enough noodles to make it fun.
So, we put the brown rice vermicelli noodles in. Let it cook for a minute or so. At this point turn off the heat, stir, then let it sit covered for another minute. This technique will give you the texture you need for this type of noodle. I found these at a local Asian supermarket. Always like shopping there, so many interesting and unique items!
That's it, the only thing left is to sit down and truly enjoy the fruits of our labor. Look at this bowl of soup. Absolutely lovely. The variation on the color of the carrots, bok choy. Equally, the beautiful strands of the vermicelli, and that broth, resulting in a so so inviting meal, don't you think?
Let's have a taste, but not before we add a bit of the red chili paste. This really kicks up the flavor and give just a nice bit of heat to the dish! The first thing I taste is that broth. Light, fragrant, the lemongrass I slipped in there is phenomenal, and that basil just perfect. Beautiful veggies with just a bit of crunch and that bok choy just melts in your mouth. Likewise, those bits of ginger are a pleasant surprise too.
I especially love the mushrooms, meaty, succulent, and oh so tasty, a great inspirational addition on my part! In addition, that red chili paste packs a nice wallop to the taste buds, but not enough for a total taste knock out, use it as you wish! In conclusion, I would say this soup is perfectly balanced in flavor and texture.
All in all, this Asian inspired Brown Rice Vermicelli Noodle Soup, is a great meal in under 30 minutes that is healthy, delicious, economical, and oh so comforting. A perfect meal for the family during the work week! Give it a go!
Asian inspired Brown Rice Vermicelli Soup
Asian inspired Brown Rice Vermicelli Noodle Soup. Are you craving a warm comforting soup? More so one that has texture, flavor, beauty, and aroma? Well, I have just the soup you're looking for. In addition, this bowl of goodness hosts bright fresh Asian flavors combined with wonderful vegetables and silk strands of rice noodle goodness.
- Total Time: 30 minutes
- Yield: serves 2-3 people 1x
- 2 Tbsp peanut oil
- 1 Tbsp sesame oil
- 2 celery sticks chopped
- 2 white button mushrooms halved
- 1 carrot cut into rounds
- ¾ shredded cabbage
- 1 large bok choi slivered
- small yellow onion sliced
- 1 Tbsp fresh ginger, minced
- clove garlic minced
- bay leaf
- 1 tsp grated lemongrass
- a dash of onion powder, garlic powder, paprika
- 1 tsp Chinese five spice
- salt & pepper to taste
- 6 cups vegetable broth
- 1 green onion, chopped
- 5 basil leaves
- 100 g brown rice vermicelli noodles
- red chili paste, for garnish and flavor (optional)
- In a medium soup pot drizzle in peanut oil and sesame oil. Toss in garlic and ginger and stir into oil.
- Turn on heat to a medium setting and throw in onions, celery, and carrots. Saute for about 2-3 minutes, then add in the cabbage and mushrooms. Let that cook for another minute or so, stirring every so often. Lastly, place in the bok choy.
- Time to add in the aromatics and seasoning. Salt, white pepper, onion and garlic powder, paprika, Chinese five spice, lemongrass, and finally bay leaf. Stir again!
- Pour in the broth and give it another turn with a wooden spoon and let simmer for about 10 minutes. Toss in the basil.
- Time to put the noodles in, don't break them up, leave them nice and long. Use your wooden spoon to push them down and into the broth. As they soften, stir and cook for a minute or so. Turn off heat and cover for another minute.
- Take out bay leaf and ladle soup into bowls. Serve with a side of red chili paste, this way one can choose to use it or not. Some like it spicy and others not as much!
You can also use vegetables like broccoli, or cauliflower. Any of the Asian greens. All equally delicious.
Don't put the chili paste in before serving. Let it to one's discretion as to how spicy they like it. The red chili paste is pretty spicy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Vegan
- Method: Stovetop
- Cuisine: Asian inspired
Keywords: Asian inspired, brown rice vermicelli, bok choy, lemongrass, sesame oil, ginger, basil, bay leaf, Chinese five spice,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
This soup was so cozy and comforting! I love the flavor the ginger and Chinese five spice added -- really gave it such a nice depth. I'll definitely make again. Everyone loved it.
Amanda, if you could see my face you would see the joy I have from hearing that you tried this soup. Yes the ginger and five spice sure does add depth and freshness. Perfect for this style of soup!
Have a beautiful week!
Aditi Bahl says
Vermicelli noodles are my favorite. I have never tried them before with soup. This looks like the recipe i wish to taste and enjoy. Lovely color.
Thank you Aditi. I am smiling because you tried the soup. So glad you liked the ginger and five spice. It truly elevates the soup in a magical way!
I love your vermicelli soup, it looks fresh and super appetizing. I can imagine the beautiful smelling flavors coming from that soup...
Thank you! Yes the aroma had my stomach growling. It was stupendous and hit the right spot to warm up!
We absolutely love soup, we have soup every day! This sounds so delicious, easy and nutritious, can't wait to give it a try! Thanks for the recipe!
Hi Petro. For a food blogger, hearing that the food we prepare is the ultimate payoff. It is why we do what we do, to inspire people to make excellent, nutritious, delicious food!
Thank you for commenting!
We tried and tested this wonderful soup. Many thanks for sharing this recipe. A tasty soup like this one can't be beaten around this time of the year.
Thank you Kate! That's wonderful that you tried this soup and enjoyed it. Makes us some pretty happy food bloggers!
Bernice Hill says
What a perfect bowl of soup. I can almost smell it cooking on the stove, from stock to the final dish. It's ALL good.
Thank you Bernice, when I smell soup simmering, it just fills me with warmth and comfort, plus the warm fuzees!
Have a great week!
I could eat soup everyday in the colder months! I'm always on the hunt for different recipes to try. This is something I know will be amazing! Thank you!
Thank you Leslie, so excited for you to try this soup. I too am a soup monger in the winter months, give me a bowl of soup over anything, any day of the week!
Happy soup making!
Marisa F. Stewart says
This was so good. You're right there is nothing better than a bowl of soup when it's freeing outside. We love Asian inspired cuisine and I had never tried brown rice vermicelli so when I found this recipe I had to try it out. This is one big bowl of goodness and it was amazing. Will make this regularly.
Thank ypu Marisa, I am so happy you tried tried soup and enjoyed it so much! Its everything you described and more. Happy to here it will be a regular at your table.
I could go for a big bowl of this right now! I love the flavors of this dish...so comforting and hearty!
Thank you, so happy to hear that you liked it. It is truly comforting and hearty like you said!
Looks like one perfect bowl of soup to me on a chilly night like this. I love how you used brown rice vermicelli here, yum!
Thank you Neha, Those noodles were like silk to my taste buds and in combination with the veggies and broth, heaven in a bowl!