Craving a flavorful and satisfying soup that's both vegetarian and packs a spicy punch? Look no further than this Spicy Vegetarian Rib Noodle Soup, a unique recipe passed down through generations in my hometown. This isn't your average noodle soup; we're talking a vibrant broth brimming with complex flavors, hearty vegetables, and chewy, satisfying noodles. Forget bland vegetarian fare – this recipe delivers a depth of taste that will leave you wanting more. The rich, savory broth is carefully crafted with a blend of aromatic spices and umami-rich ingredients, creating a symphony of flavor in every spoonful.
Forget complicated techniques and lengthy ingredient lists; this recipe is surprisingly simple to follow, even for beginner cooks. The secret lies in layering the flavors, allowing each ingredient to shine. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below!
Tools Needed
- Pot
- Pan
- Knife
- Mortar and pestle (optional)
Ingredients
- King oyster mushrooms
- Carrots
- Fresh coconut water: 350ml
- Filtered water: 650ml
- Small fresh noodles
- Bean sprouts
- Basil: lots
- Chili peppers (green and red): 10 green + 1 red
- Garlic
- Sugar
- Vegetarian seasoning
- Cooking oil
- Vegetarian fish sauce
- Celery
- Salt
Step-by-Step Instructions
Step 1. Preparing the Aromatic Broth and Vegetarian Ribs
- In a pot, combine 350ml fresh coconut water and 650ml filtered water (total 1 liter). Add celery and carrots. Add a little salt.
- Bring the broth to a boil and simmer for about 20 minutes until the carrots are tender.
- Cut king oyster mushrooms into bite-sized pieces. Fry in a pan with oil over medium heat until golden brown.
- Pound garlic and chili peppers together. If not using garlic, pound only the chilies.
- Fry the pounded garlic and chili in a pan with oil until fragrant and golden brown.
- Add the fried mushrooms to the pan with the fragrant garlic and chili. Stir to combine and cook for about 1 minute.
Step 2. Infusing the Broth and Seasoning
- Add the cooked mushroom mixture to the simmering broth.
- Add sugar, vegetarian seasoning, and green chilies. Simmer for about 10 more minutes.
Step 3. Finishing Touches and Serving
- Add vegetarian fish sauce and a generous amount of basil. Stir well. Turn off the heat.
- Blanch noodles in boiling water if you prefer them soft; otherwise, rinse them several times in cold water to remove any sour taste.
- Add bean sprouts to a bowl. Add noodles and ladle the soup over the noodles and bean sprouts.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- For the mushrooms, you can use large or small king oyster mushrooms. Cut large ones, leave small ones whole.
- This dish must have lots of basil and chili for best flavor.
- If the soup gets too dry, add more water.
- To remove any sour taste from the noodles, rinse them thoroughly with diluted salt water and then with clean water.
Nutrition
- Calories: approximately 400-500
- Fat: 10-15g
- Carbs: 70-85g
- Protein: 10-15g
FAQs
1. Can I make this soup ahead of time?
Yes! The soup tastes even better the next day. Store it in the refrigerator for up to 3 days.
2. What kind of noodles should I use?
Dried egg noodles or fresh rice noodles work best. Choose a noodle that holds its shape well in broth.
This Spicy Vegetarian Rib Noodle Soup is more than just a recipe; it's a taste of home, a comforting bowl of flavor, and a testament to the magic of simple ingredients. Enjoy the warmth and satisfaction of this unique dish, and don't hesitate to experiment with your favorite vegetables and spices to make it your own. Happy cooking!