Asian Style Vermicelli Noodle Soup
This noodle soup is so easy to throw together with your broth base of choice ~ you can use homemade stock/bone broth (I freeze individual serves), or opt for store bought concentrates that you add to water such as Nutra Organics powdered broth, or Gevity Rx/Best of the Bone pastes. Miso paste is also a good option to have on hand.
This is a bit of a ‘choose your own adventure’ guide, rather than a measured recipe - you can use a handful of this and a pinch of that to suit your taste!
Ingredients
Soup base liquid of choice
Garlic, crushed/finely chopped
Ginger, grated/finely chopped
Protein of choice: chicken, dumplings, tofu etc.
Vermicelli noodles
Sugar snap peas
Asian greens eg. Chinese broccoli, pak choi etc, chopped.
Shiitake mushrooms, sliced.
Optional Toppings:
Spring onion or fried onion
Sambal oelek/chilli sauce to taste
Vietnamese mint
Method
Heat your liquid base or make as per brand instructions - about 500mL per person/serve.
Add ginger, garlic and protein - simmer for about 5 minutes until almost cooked through.
Add vermicelli noodles and simmer for another 2 minutes until soft and translucent.
Add mushrooms and greens, simmer for 2-3 more minutes until just tender.
Pour into a bowl to serve.
Add toppings of your choice.
Shiitake mushrooms:
These amazing little mushrooms are great for supporting the immune system and go so well in this dish - I highly recommend adding them into the diet where you can!
