Asian noodle soup is great year-round, but particularly welcomed in winter and the chilly nights of spring and fall. I like my soup with noodles, a palette of colorful vegetables and a touch of protein. You can use left over vegetables and meat to prepare your soups, so the possibilities are endless. If you are working with Ramen noodles, you can make a healthier soup by making your own soup base and adding fresh vegetables.
If you are using tofu instead of meat, cut it in cubes or as desired and stir-fry it on a skillet with vegetable oil, adding a tea-spoon of soy sauce before adding it to the soup.
About the noodles: I like Korean noodles for my soups because they are tasty and are ready within 5 minutes. You can get them at the Asian market.
Tip: Add white pepper powder to your served soup for an extra kick. White pepper is generally found at Asian markets.
- 1 cup of oyster mushrooms
- 2 cups of bean sprouts
- 2 to 3 heads of Bok choy, cleaned and each leaf separated and cut if needed
- 2 tomatoes, cut up to inch-wide squares
- 6 oz. sirloin steak, grilled (thinly sliced) - use your cooked meat of preference or substitute with tofu
- ⅓ lb. of noodles - use more or less according to preference
- ¼ bunch of cilantro, washed and chopped
- 4 cups of water
- 1 tea-spoon fresh ginger, thinly grated
- 1 table-spoon cooking oil
- 1 teaspoon sesame oil
- 1 tea-spoon soy sauce
- 1 tea-spoon of corn or potato starch
- ½ teaspoon of salt
- 3 cloves of garlic, peeled and crushed or 1 teaspoon crushed garlic
- If you are using tofu instead of meat, cut it in cubes or as desired and stir-fry it on a skillet with vegetable oil, adding a tea-spoon of soy sauce before adding to soup. If you are using cooked meat, skip to step 2.
- On a small frying pan, add the oil, and allow to warm up on medium fire.
- Add the garlic and ginger and stir.
- Add the soy sauce and half the salt.
- Add ½ cup of water.
- On a small bowl, add one tea-spoon of corn or potato starch and one tea-spoon of water at room temperature. Mix with a fork in the bowl until you have a lump-free paste.
- Add this paste to the seasonings in the frying pan, mixing well for half a minute. Once the paste and seasonings have combined into a thick broth, turn fire off and set aside.
- Add rest of the water to a medium to large sauce pot, and bring to a boil on high.
- Add the noodles, the remaining salt and vegetables and allow to simmer on medium fire for 5 minutes.
- Add the soup base in the frying pan and stir. After 30 seconds, taste the soup base and add more salt if necessary in ¼ tea-spoon increments.
- Add cooked beef slices or tofu and stir.
- Serve on big soup bowls placing noodles in first, then adding the vegetables and meat.
- Add half the sesame oil to each bowl and garnish with cilantro.