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Asian inspired brown rice vermicelli noodle soup-feature-close bowl with chopsticks

Asian inspired Brown Rice Vermicelli Soup

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 2-3 people 1x
  • Category: Soup, Vegan
  • Method: Stovetop
  • Cuisine: Asian inspired

Description

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.


Ingredients

  • 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)

Instructions

  1. In a medium soup pot drizzle in peanut oil and sesame oil. Toss in garlic and ginger and stir into oil.
  2. 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.
  3. 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!
  4. Pour in the broth and give it another turn with a wooden spoon and let simmer for about 10 minutes. Toss in the basil.
  5. 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.
  6. 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!

Notes

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!

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