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 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.
- 2 Tbsp peanut oil
- 1 Tbsp sesame oil
- 2 celery sticks chopped
- 2 white button mushrooms halved
- 1 carrot cut into rounds
- 3/4 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!