When I was in Taiwan I had a very delicious beef noodle soup and have been longing for a soup to that caliber. Luckily January is when I started to perfect my vegetable stock and figured I’d give it a shot with some vegetable noodle soup.
The broth is what really sea
ls this dish as the ingredients do nothing but soak up the flavor. If you can make the broth yourself, you are better off as store bought just won’t cut it!
INGREDIENTS:
- 2 cups vegetable broth
- 2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 carrot (peeled)
- 1 onion
- 4 cloves garlic
- 4 wood-ear (any fungus like mushrooms)
- 1 tomato
- 1 tablespoon basil
- 1 tablespoon thyme
METHOD:
Combine vegetable broth and water in a pot and bring to boil. Add frozen udon noodles, carrots, onions, wood-ear or mushrooms, tomatoes, garlic, basil, and thyme. Once frozen udon noodles start to break apart, go ahead and add the sesame oil, rice vinegar, and soy sauce.
Once vegetables and noodles are soft, remove from heat, add salt and pepper, and serve.
Green curry and rice is a personal favorite dish of mine and I’ve seen it served as soup or as a thick sauce on the rice. It is super great to warm you up during the winter and no one should be afraid of curry as it’s easily adjustable. The flavor from the green curry is what makes this dish, combined with coconut milk and you get a nice sweet heat. Not only will all the ingredients soak up the flavor but the rice will absorb whatever is left leaving you with a dish to remember. You can adjust the green curry paste based on your heat tolerance. I’ve found that 4 seems to work good for Judy who doesn’t like heat at all and is still a bit hot for my medium tastes. Play with the ingredients, most everything will work fine!
INGREDIENTS:
- 1 1/2 cups coconut milk (1 can)
- 4 tablespoons green curry paste
- 1 cup water
- 1 cup broccoli
- 1 cup cauliflower
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups rice
METHOD:
In a skillet, bring 1 cup of coconut milk to boil with green curry paste. Reduce to medium and add everything but the chicken into the milk/curry mixture. Cook the chicken separately and add into the soup mixture once done. Cook for 15 minutes or until vegetables are soft and serve on rice.