Hot and Sour Noodle Soup
Frozen stir-fry vegetables are the secret to the speed of preparing this flavorful Asian soup.
- 1 tbsp canola oil
- 2 tsp minced garlic
- 2 tsp fresh or bottled minced ginger
- 1 16-ounce package frozen Asian vegetables for stir-fry, thawed
- 2 cups vegetable broth
- 2 cups water
- 2 tbsp tamari
- 2 tbsp rice vinegar
- ½ tsp (or to taste) chili paste
- 4 ounces thin Asian noodles or linguine pasta
- 2 tbsp chopped scallions
- 1 tbsp toasted sesame oil
Heat the canola oil in a large saucepan over medium heat.
Add the garlic, ginger and stir-fry vegetables and cook, stirring occasionally, for 2 minutes.
Stir in the broth, water, tamari, vinegar and chili paste.
Bring to a boil over high heat, add the noodles, then decrease the heat to medium and cook until the noodles and vegetables are tender, about 10 minutes.
Stir in the scallions and sesame oil.
Taste and adjust the seasonings, adding more tamari if needed. Serve hot.
- If you have extra time, chop some fresh vegetables to replace the frozen ones. Celery, carrots and bok choy are good choices. Snow peas make a good addition as well.
Submit!
