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Hot & Sour Noodle Soup

March 13, 2017

 

 

If there was one soup I had to consume for the rest of my life, it might as well be this one! This soup is not only hot & sour, but with the rich flavors of red curry, talk about a match made in yin-yang heaven. Lime juice gives this soup it's "sour" flavor. With additional flavors of fresh ground lemongrass and boiled lime leaves, you can't go wrong. 

Serves 2-4
Vegan, gluten-free, oil-free, low-fat

Prep time: 15-20 min
Cook time: 35 min
Materials needed: Parchment paper, cheese-cloth or nut-milk bag, food processor 

Ingredients:
4 c. Imagine brand "No Chicken Vegetable Stock

2 c. Water

1 lrg. stalk of Lemongrass

6 Lime leaves
1-1/2" piece of Ginger
1/3 yellow Onion

3-4 tbsp. Red curry paste
1/4 tsp. ground Turmeric 

1/2 tsp. Onion powder
4 Cremini mushrooms, quartered

1 lrg Zucchini, sliced

1/8 c. English cucumber, thinly sliced into matchsticks

1/2 c. Carrots, matchstick-style (these can be purchased, as-is) 
2 lrg Limes, juiced 

1 block Tofu
2 c. baby Spinach 
1 box of Brown Rice Noodles*

Red onion, thinly sliced for garnishing
Thai basil, roughly chopped for garnishing

 

Sriracha, optional

Liquid aminos or tamari, optional

Pre-heat your oven to 410 degrees. Line a baking sheet with parchment paper and assemble your tofu in rows, and make sure they aren't touching one another. Bake for 25 minutes. While your tofu is baking, cook* your brown rice noodles according to their instruction. In a food processor, combine the lemongrass, ginger, yellow onion, red curry paste, turmeric, onion powder, and a couple splashes of water. Puree until well combined. In a medium size sauce pan, add a couple splashes of your stock until bubbly, followed by the curry paste and lime leaves. Saute for 5-7 min, until very fragrant, continuously stirring to avoid sticking (add a few more splashes of stock to avoid this). Add your remaining stock, water, and juice of 1 lime. Bring to a boil for 3-5 minutes, then lower to a simmer for 15-20 min (or longer for a richer flavor). Stir occasionally. While your soup is simmering, slice your mushrooms, zucchini, cucumber, carrots (if needed), red onion, and Thai basil. Steam your mushrooms and zucchini in the microwave for 2-1/2 minutes. Set aside.

 

Using a nut milk bag or cheese cloth, strain your broth into a bowl, discarding the lime leaves and paste. What your left with is a beautiful bowl of thin, but very flavorful broth. 

 

Assemble your bowl as follows; spinach leaves, brown rice noodles, mushrooms, zucchini, raw carrots, and tofu. Fill your bowls with the broth, and top with the red onion slices, Thai basil, scallions, cucumber slices, and a splash of fresh lime juice to top it off.

 

Serve immediately; with sriracha and soy sauce as flavor enhancers (however, not needed in my personal opinion) 

*I cook my brown rice noodles using my hot water kettle. I heat it up to the hottest setting 212 degrees and soak my noddles in a shallow dish for 10-15 minutes. This free's up time and saves a pot. 

Always buy non-gmo, and organic Tofu. It is an excellent source of plant-based protein, is low in fat, and provides protection against many forms of cancer and heart disease. The best way to prepare tofu is by baking it on parchment paper, this gives it a guilt-free crunch without being fried in oil!

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