The weather in Madrid has been absolutely crazy the last few weeks. Sunny and warm one day, rainy and cold the next. This is not boding well for my immune system... (not to mention the fact that all of my friends are sicky children too!) I knew it was time to make a huge pot of super comforting, homemade soup. I wasn't feeling the prospect of having to go to the meat store to pick up some chicken for chicken noodle soup, so I decided to go a vegetarian route and make an Asian noodle soup.
This soup could not have been any easier to make. It only took me about 20 minutes, which is perfect on a cold, rainy night filled with extra work tasks and pages of Spanish homework. The first spoonful was instantly comforting - it reminded me of being at home with my parents again. :)
PS. Don't be intimidated by the ingredients - I changed the recipe up quite a bit from the original. Use what you have and what you like!
Thai Noodle Soup:
Adapted from Domestic Fits
- Splash of oil
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1 package extra firm tofu, drained and diced
- 4 cups vegetable broth
- 6 oz rice noodles (XL kind)
- 3 tablespoons low sodium soy sauce
- a few squirts of sriracha, to desired spiciness!
- a spoonful of chili-garlic sauce, to desired spiciness!
- 1 tablespoon mushroom sauce (can also use fish, teriyaki, or other dark sauce)
- 1/4 cup green onions, sliced
- 2 tablespoons pickled ginger, sliced
- In a large pot, heat the oil on medium heat. Add the garlic and ginger and stir. Add the tofu, cook until lightly fried, about 3 minutes.
- Add the broth, noodles, soy sauce, sriracha, chili-garlic sauce, and mushroom sauce. Cover pot with a lid and bring to a slight boil on medium-high. I let my broth cook out a little bit while the noodles softened. Add the light green section of the green onions, stir into soup.
- Serve topped with the rest of the green onions, sliced pickled ginger, and a few more squirts of sriracha. Enjoy!