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!
Best Health Magazine, January/February 2009
| Servings |
| 2servings |
| Servings |
| 2servings |
Ingredients
- 2 1/2 cups low-sodium chicken stock
- 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1 pinch ground ginger
- 1 pinch ground cloves
- 1 sprig cilantro
- 1 tsp lime juice
- Salt and pepper to taste
- 2 cups buckwheat noodles cooked and rinsed
- 2 green onions finely sliced
- 1/4 cup red pepper julienned
- 1/2 cup broccoli florets cooked
- 1/4 cup bean sprouts
- 1/4 cup chicken or beef (cooked) or tofu thinly sliced
- 2 basil leaves torn
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
