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!