Vietnamese Noodle Soup
If you have any meat, vegetable or tofu leftovers in the fridge, this Vietnamese staple is your chance to give them a new life. If you can’t find buckwheat noodles, then rice vermicelli will work just as well. Try using chopsticks to enjoy your creation!
Ingredients
2 1/2 cups (625 mL) low-sodium chicken stock
1/2 tsp (2 mL) sesame oil
1 tsp (5 mL) soy sauce
1 pinch ground ginger
1 pinch ground cloves
1 sprig cilantro
1 tsp (5 mL) lime juice
Salt and pepper to taste
2 cups (500 mL) buckwheat noodles, cooked and rinsed
2 green onions, finely sliced
1/4 cup (50 mL) red pepper, julienned
1/2 cup (125 mL) broccoli florets, cooked
1/4 cup (50 mL) bean sprouts
1/4 cup (50 mL) thinly sliced chicken or beef (cooked) or tofu
2 leaves basil, torn
1/2 tsp (2 mL) sesame oil
1 tsp (5 mL) soy sauce
1 pinch ground ginger
1 pinch ground cloves
1 sprig cilantro
1 tsp (5 mL) lime juice
Salt and pepper to taste
2 cups (500 mL) buckwheat noodles, cooked and rinsed
2 green onions, finely sliced
1/4 cup (50 mL) red pepper, julienned
1/2 cup (125 mL) broccoli florets, cooked
1/4 cup (50 mL) bean sprouts
1/4 cup (50 mL) thinly sliced chicken or beef (cooked) or tofu
2 leaves basil, torn
Directions
In a medium saucepan, add chicken stock, sesame oil, soy sauce, ground
ginger, ground cloves, cilantro sprig and lime juice. Bring to a boil,
then simmer on medium heat for five minutes. Remove the cilantro sprig
and season with salt and pepper to taste.
Divide noodles equally between two deep soup bowls. Top each with half of the assorted vegetables (reserve some green onions) plus meat or tofu. Ladle half of the broth over each. Garnish with remaining green onions and basil. Serves two.
Divide noodles equally between two deep soup bowls. Top each with half of the assorted vegetables (reserve some green onions) plus meat or tofu. Ladle half of the broth over each. Garnish with remaining green onions and basil. Serves two.
