The Pioneer Woman Tasty Kitchen
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Asian Noodle Soup To Cure a Cold (Vegan)

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Level: Easy

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Description

The name says it all.

Ingredients

  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon (Heaping) Chopped Fresh Ginger
  • 2 cloves Garlic, Minced
  • ½ whole Jalapeno, Seeds Removed And Thinly Sliced
  • 6 cups Low-Sodium Vegetable Broth (Preferably One Without Tomatoes, Such As Whole Foods 365 Organic)
  • 3 whole Green Onions Plus Extra For Serving, Sliced
  • 5 ounces, weight Soba Noodles
  • 3 Tablespoons Reduced Sodium Soy Sauce
  • 1 teaspoon Rice Vinegar
  • 3 whole Baby Bok Choy, Chopped
  • 1 whole Red Pepper, Thinly Sliced
  • 1 whole Carrot, Peeled And Sliced Into Very Thin Coins
  • 7 ounces, weight Extra Firm Tofu, Cubed
  • Chopped Cilantro, For Serving
  • Sriracha Sauce, For Serving

Preparation

In a large pot, heat sesame oil over medium high heat. Once hot, add ginger and garlic and saute until fragrant, 2-3 minutes. Add jalapeno, vegetable broth, and green onions. Cover and simmer 10-15 minutes.

While broth is simmering, in a separate pot, cook soba noodles according to package directions. Drain and set aside. (These are cooked separately to keep your nice broth from getting murky!)

Strain broth into a large bowl. (This step is optional, but I prefer to remove the solids.) Once strained, pour broth back into pot. Add soy sauce, rice vinegar, vegetables, and tofu, and simmer until veggies are heated through, 1-2 minutes. Add soba noodles and heat for 1 more minute, until both noodles and broth are hot.

Remove soup from heat and ladle into bowls. Serve alongside sliced green onions, chopped cilantro, and Sriracha.

Note: This soup is best eaten immediately, as it won’t reheat well once the vegetables and noodles have been added. If you’re planning to have leftovers, I recommend saving half the broth just after straining and before adding anything else. For leftovers, you can assemble the bowl of soup just before reheating, to avoid having mushy veggies and noodles.

Adapted from recipe for Homemade Pho from Jenna Weber of Eat, Live, Run.

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