Tuesday, November 12, 2013

Hot and Sour Noodle Soup



I am still trying to get over my cold, which has done a number on my productivity and motivation this week.  I didn't really get out of bed yesterday, but I woke up today feeling pretty good.  I made a huge grocery list and started dreaming of making lasagna, ratatouille and gnocci this week.  All those plans of grocery shopping went downhill as the afternoon wore on, and by 3 pm my head was pounding and I knew I needed to go right home.




Since we didn't have many groceries to speak of, I made due with what we had for breakfast and lunch.  I wanted to go out and stock up on tons of veggies to make juice.  I wanted to make the new stack salad I planned.  I did not want to be sick.

In the end, the germs won and I went home sick and straight to the tub, where I laid for over an hour.  Bodhi was happy to sit next to me with the heater going.




After our bath, we cuddled on the couch and watched some local news, and I started imagining a hot bowl of noodles.  I already had some experience with the healing powers of ramen yesterday, but I tried to imagine recreating something with what was left of the vegetables in the house.  We didn't have much, but we had enough.  I got on pinterest and found inspiration Coffee & Quinoa's Asian Noodle Sou to Cure a Cold and Vegan Miam's Rika's Vegan Hot n' Sour Noodle Soup.  So, I pulled myself off the couch, headache and all, and got to cooking.  Luckily, this soup is really easy to make, and it can be done while nursing a cold.




Hot and Sour Noodle Soup

Ingredients:
(I used what vegetables I had left over.  Feel free to improvise)
1 tbs olive oil (sesame oil would have been better, but I didn't have any)
1 yellow onion, chopped into pieces
1 can hot rotelle
3-4 garlic cloves
4 cups of vegetable broth -or- (what I used) 4 cups water plus 1/2 vegan bullion cube
4 cups savoy cabbage, chopped rough
3 cups raw baby spinach
1/2 cup carrot shreds
2 small serrano peppers
1/2 package soba noodles, prepared separately per directions
3 tbs soy sauce
1 tbs rice wine vinegar
a generous amount of cracked pepper
1 tsp dried oregano
1 tbs dried thyme
1 tbs cornstarch

toppings:
sriracha
chopped basil or cilantro
sesame seeds

Directions:


  • Heat oil in a pan and throw in onions.  Cook for 5 minutes.  Press in garlic, cook another 2 minutes.
  • Add can of rotelle, undrained.
  • Add in vegetable stock.
  • Add in cabbage, spinach, hot pepper and carrots. 
  • Bring to a boil.  Cover, reduce to a simmer and cook for 20 minutes.
  • Add in the soy sauce, rice wine vinegar and spices.
  • Taste.  Add salt or pepper as desired.  Soup will be spicy.  The noodles will help dull the heat.
  • Add cornstarch to desired thickness.  I wanted a broth-y soup.
  • Turn off heat.  Let sit.
  • Cook noodles per package, drain.
  • Place desired amount of noodles in a bowl and pour broth over the top.
  • Add toppings, salt and pepper as desired.







The soup was spicy and filling and full of broth, which is exactly what I was going for.  You could take out the rotelle and just add some red pepper flakes for a more authentic feel.  I love hot rotelle.






Make this soup immediately, then cuddle up under a huge blanket and wait for the temperature to drop.  I am feeling a bit revived after this dish, but I'm still headed to bed to nurse my cold!

I did a photo dump of camping pictures.  Stay tuned for the write up.

4 comments:

  1. That ramen looks like the perfect cure. I'm getting a little stuffy today, no headaches or fever or anything. But I could go for a big-ass bowl of that. Hope you feel better soon. Ramen = magic.

    ReplyDelete
    Replies
    1. thanks! i am gonna go home and eat a big bowl of that soup

      Delete

I'd love to hear from you!