After eating at Little Saigon, I’ve been dying to re-create one of their awesome soups. The time has come.
It’s basically a buckwheat noodle soup filled with vegetables, garlic, ginger, jalapeño and cilantro. Such great flavor combinations.
Don’t let this seemingly light broth-based soup fool you. It’s jam packed with fiber, got some moderate protein and a well rounded flavor that’s guaranteed to satisfy.
1 package Soba buckwheat noodles
1 package edamame, frozen
1 small bunch bok choy, leaves separated
1/2 medium yellow onion, sliced
1 large carrot, peeled into strings using peeler
2 cups broccoli florets, chopped
1 portabella mushroom cap, sliced
2 cups bean sprouts
2 jalepenos, chopped
1 bunch scallion, chopped
3 cloves garlic, minced
2 TBS fresh ginger, minced
1 lime, 1/2 juiced into broth, the other 1/2 sliced into 6 wedges
2 hearty handfuls of cilantro
3 TBS rice vinegar
2 TBS sesame oil
10-12 cups water
2 TBS Better Than Bouillon food base, vegetable flavor
1/4 cup low sodium soy sauce
Saute the onion, broccoli, carrot, sprouts, jalepeno, garlic and ginger in the sesame oil for about 5 minutes in a large deep pot. Lightly season with salt and pepper.
Add the water, edamame, bouillon, soy sauce, rice vinegar and lime juice to vegetables and bring to a boil.
Add the noodles and cook until done. Lastly, add the cilantro and half the scallion. Provide the extra lime wedges to squeeze over individual bowls of soup.
Place 2 bok choy leaves in a bowl and ladle soup on top.
Have some extra bean sprouts, cilantro, remaining scallion and lime wedges available to add into individual bowls.
This yields about 8 – 1.5 cup servings. Enjoy!