A week or two ago I asked on my Facebook page what sorts of recipes people fancied seeing this autumn. Most of you were thinking along the same lines – warming stews, curries, casseroles, that kind of thing. Anything to make the impending cold weather bearable, basically. A few people wanted soup, and someone wanted some kind of noodle recipe – so I thought I’d make noodle soup to kill two birds with one stone (not that you’re birds, or that I want to kill you… I also don’t condone animal violence…).
This Asian-inspired broccoli noodle soup is made with ginger, garlic, soy sauce, sriracha – all sorts of fragrant flavours that make the broth really tasty.
Aside from the ingredients in the flavourful broth, there are only a few main elements of this broccoli noodle soup (they don’t call this site ‘simple vegetarian recipes’ for nothing) – Tenderstem broccoli, leeks, and noodles. It’s really easy to customise though, if you fancy mixing it up a bit. Add different veggies (maybe some asparagus or mushrooms?), tofu or soy beans, use egg noodles instead of rice noodles… the spicy broth would be a great base for all kinds of soups. Just make sure your veggies stay nice and crisp – they only need to boil for a few minutes in the broth.
I also enjoyed adding plenty of toppings to my noodle soup – spring onions, coriander (cilantro), and some sliced red chillies for an extra kick. It’s so pretty. Garnish is everything!
If there’s anything better than slurping a big bowlful of noodles, I don’t know what it is. But I would probably not recommend eating this noodle soup in polite company – you may be liable to end up with broth dribbling down your chin, perhaps even flicking yourself in the eye with a noodle… just get your face right down to the bowl and chow down.
- 1 tbsp oil
- 1 medium leek, sliced
- 2 cloves garlic, minced
- 1/2 tsp fresh ginger, minced
- 1 litre (~ 4 cups) vegetable stock
- 1-2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sriracha
- Black pepper
- ~ 6 spears of Tenderstem broccoli
- 100 g (~ 3 1/2 oz) dried rice noodles (or egg noodles, if you prefer)
- To serve: spring onions, sliced red chilli, fresh coriander (cilantro), fresh lime juice (optional)
Heat the oil in a saucepan, and add the sliced leek. Cook for a couple of minutes over a medium heat until starting to soften, then add the garlic and ginger. Cook for 2 more minutes, until soft and fragrant.
Add the vegetable stock, soy sauce, rice vinegar, sriracha, and plenty of black pepper. Mix well to create the broth.
Bring to a simmer, and add the Tenderstem broccoli. After a couple of minutes, add the rice noodles, and cook for a few more minutes until the noodles are cooked and the broccoli is tender but still fairly crisp.
Serve the noodle soup topped with sliced spring onions, red chillies, fresh coriander (cilantro), and a squeeze of lime juice.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.