Asian Rice Noodle Soup

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


3 tablespoons coconut oil
1/2 cup dry vermouth
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 smalls carrots, chopped
1 head bok choy, chopped
1 small zucchini, diced
1 tablespoon blackstrap molasses
1 tablespoon tamari (wheat-free soy sauce)
2 teaspoons ground coriander
1 tablespoon hot chili sauce (e.g., Sriracha)
2 tablespoons fresh lemon juice
2 tablespoons fresh cilantro
salt and white pepper to taste
8 4/5 ounces thin rice noodles


Heat coconut oil in a large soup pot over medium heat.
Sauté onions until just starting to brown.
Add vermouth, garlic and ginger.
Sauté another few minutes.
Stir in carrots, bok choy and zucchini.
Add broth.
Add blackstrap molasses, tamari, coriander and hot chili sauce.
Bring to a boil then lower heat.
Cover and simmer for 20 minutes.
Meanwhile, cook noodles according to package directions. (Usually, add noodles to hot water and let sit for 8-10 minutes.)
Stir cooked noodles into soup.
Add lemon juice and salt and white pepper to taste.
Serve with sprigs of cilantro.


This vegan soup is also nut-free and gluten-free. If you want it soy-free, just leave out the tamari (wheat-free soy sauce). Of course, it's dairy-free, egg-free and meat-free!

Most people would be asking now, "So what the heck *is* in it then!?!" (As if vegan, allergen-free cooking can't taste good. Really.)

This soup uses rice noodles, vegetable broth and fresh veggies. It has a simple yet lovely, fresh taste. It's a nice break from all my usual creamy soups. I served it with a side of marinated, sautéed tofu and spinach.

I like my noodle soup a bit spicy, so I added more Sriracha to my bowl at the table. My 13-year-old daughter doesn't like spicy at all, and she loved the soup. So the Sriracha in the recipe just adds flavor, not spice.

At the end of the recipe, I call for white pepper as opposed to the usual black. I just really like white pepper in Asian dishes, especially soups. If you prefer black or green or pink or whatever, go for it.




Monday, January 18, 2010 - 6:46pm


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