 |
This noodle soup is immensely satisfying and is perfect for a hot, nutritious complete meal for the kids. It uses glass noodles or bean threads and looks quite interesting too. With the right vegetables in it, it can look simply amazing!
Start by sauteing some spring onions, carrots, beans and cauliflower, all cut to the right size. A couple of minute later, add stock and then throw in some smashed garlic, a dash of vinegar, splash of soy sauce and a pinch of salt if needed. I also added a dose of paprika – your call! When the soup is bubbling away, toss in the bean threads / glass noodles Note that you can also add diced tofu for protein and still keep it vegetarian. |
, let it boil for another minute and then take off the heat. Serve in bowls, as is.Related Posts:
This looks good. I’m a sucker for soup, especially at this time of year when it is still cold and damp. I’ve not used glass noodles yet but I do have some rice noodles which I think are the same thing so I can try this tomorrow. Glad you added the garlic!
Hi Toni: Glad you like it. I don’t think rice noodles are the same thing – these are bean threads actually and not noodles at all. However, the taste is going to be the same – the consistency may thicken a little, buts that ok I guess.
I love garlic. The normal Indian variety of garlic is small, very strong and difficult to peel. I’ve found these h-u-g-e pods of garlic, which are so easy to peel – garlic heaven!
If you soak the garlic in warm water for 5 minutes it becomes easy to peel. Altrnatively, if you lay the flat of a knife blade on it then bash it hard, the skin come off in one piece.
You’re right about the soaking, but I enjoy working with those nice big pods of garlic! The smashing thing doesn’t work with Indian garlic, since the skin is so thin.
Just picked this book by Anthony Bourdain – Kitchen Confidential – nice!
I’d never heard of him until now, is he a real chef or just a TV chef?
going by the book, he’s definitely a real chef. i first saw him on the discovery travel and living program – liked his programs [he doesn't cook on those] and their attitude and IMMENSELY enjoying the book.
I love Kitchen Confidential! I think that gave me more insight than any other book that I have read. I am going to try the glass noodle soup……the only way I have used glass noodles before was in fresh vietnamese spring rolls, and I loved the texture! Thanks Sid
@Paula: Yes, me too. It provided amazing insight into the back-end world of professional cooking.