Sauteed mushrooms, fragrant herbs, brown rice noodles and rice wine vinegar– this soup packs plenty of flavor and nutrition! The addition of tofu and bok choy adds even more texture and flavor, along with the benefit of protein and greens. The tofu and noodles soak up the rich flavors of the broth and all combine to create an aromatic and very warming soup!Â
Fresh herbs are incredibly healthy and add color and depth of flavor. Read about the health benefits here.
Thai Drunken Noodle Soup
If you love healthy, Asian-inspired food, this soup is rich, flavorful and very warming!
Servings 4
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 medium red onion, thinly sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 pound mixed mushrooms (bella, shitake, oyster, cremini), cut if necessary into bite-sized pieces
- 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it) or 1 fresh red or green chile, thinly sliced
- 4 cups veggie stock (I recommend Kitchen Basics, unsalted)
- 1/4 cup reduced sodium soy sauce or coconut aminos
- 1/8 cup rice wine vinegar
- 4-5 oz noodes, such as udon, soba, rice or spaghetti
- 1 cup fresh, mixed cilantro and parsley- leaves and stems
- 1/2 pkg very firm tofu, drained, cubed
- 1 bunch bok choy, washed and roughly chopped
- sesame seeds and sesame oil for garnish (optional)
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add garlic and onion, salt and pepper. Cook, stirring occasionally, until onion turns light golden brown, about 3-4 minutes. Add mushrooms and half the red pepper flakes.
- Cook, stirring occasionally, until the mushrooms have softened, released their liquid and turned a deep golden brown, about 10-15 minutes.
- Add soy sauce or coconut aminos, rice wine vinegar and the veggie stock. Bring to a gentle simmer and cook for about 15-20 minutes. Taste and season the broth with more salt, pepper, soy sauce or vinegar if needed.
- Meanwhile, cook the noodles in a salted water until al dente. Drain and add the noodles to the pot with the broth, along with the cubed tofu and sliced bok choy.
- Cook for another 5 minutes until the bok choy is crisp-tender. The noodles and tofu will soak up the broth a bit. To finish, stir in the cilantro and parsley.
- Ladle the soup into bowls, garnish with some sesame seed oil and/or sesame seeds. Enjoy!