Be sure to check out my latest YouTube video! I’m showing step by step how to make this soup, plus the groceries/condiments I pick up when I go to the Chinese grocery store.
This Asian Noodle Soup recipe is a special one. It’s been in the family for decades. Nay – CENTURIES.
I’m Chinese, remember? My family line goes wayyyyy back. I think.
Anyway, it doesn’t really matter because the REAL truth is this Asian noodle soup recipe has only been in the family for about 3 months, which is when I started making it. GOT YOU AGAIN.
Also I bet you’re wondering why I call this “Asian Noodle Soup,” as though I am some ignorant blogger who doesn’t know the difference between Chinese, Japanese, Korean (and so on) cultures. It is actually for the opposite reason. It is because I am using ingredients from a variety of different Asian cuisines and dishes, and it would be an insult to just label them (incorrectly) from one culture.
For example, I add kimchi to this recipe, which you may know is a staple in Korean food! I also use Thai chilli paste, which is in many Thai dishes. Rice noodles are eaten all over Asia, and so are many of the other ingredients I use – hence why it is called “Asian Noodle Soup.”
The thing I love most about this soup is that every time I make it, it comes out different. Sometimes I use only veggie broth, other times I use coconut milk. Depends if I want it to be creamy or not. Sometimes i’ll have bok choy, other times it might just be broccoli and mushrooms. Really – it doesn’t matter what you put in it, as long as you stick to a general method.
Here are the items that I always include in my recipes to make it tasty and a little spicy
Pantainorasingh Chilli Paste
Coconut milk (can substitute vegetable or chicken broth)
Birds Eye chili or sambal oeleck
Without those ingredients, this recipe can get a little bland. So if you don’t have them in your kitchen, I highly suggest buying them online, or heading to your local Chinese grocery store to grab these ingredients!
The method is super, SUPER simple:
You saute some garlic and ginger with sesame (or any type) of oil. Add in your mushrooms and stir. From there, add your coconut milk or broth and let it come to a boil.
While it’s boiling, then you started putting together all of your yummy, tasty, spicy ingredients!
In a large measuring bowl, I’ll add about 1 cup of boiling water, some of the chilli paste (can sub with Thai red curry paste), miso paste, sambal oeleck, and if I have it on hand, about 1/4 of a cube of veggie broth. I mix it all up and pour it into the now boiling coconut milk/broth.
Let it come to a boil, do a taste test, and decide whether or not you want to add another round of the miso/chilli paste/ water concoction. Usually i’ll add 1-2 tbsp of soy sauce as well at this point. Once it’s come to a boil add in your veggies, your rice noodles, and whatever else you want to add. If you have tofu/fish cubes – throw em in!
Finally, on the side, boil a small pot of water and soft boil eggs for ~6 minutes. Add it to your final soup masterpiece and top with sesame seeds and green onion. DERISHUS!
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