Healthy, hearty, warming and delicious Asian noodle soup
One of my recipes for National Celiac January 2018 magazine. But apart from wheat free soy sauce and using rice noodles rather than ramen noodles, it is naturally gluten free.
Asian Noodle Soup- ~12 cups
We love soups. Nothing better in cold winter to have a bowl of hot soup midday, at home or in a thermos for school of work. I do make a large pot as what's the point of chopping for just one meal. Soups are a great way of getting even more vegetables in relation to meat and if you puree them, kids can't see veg they would normally refuse to eat. I did use some frozen Asian stir fry veg but I prefer to use fresh vegetables, normally cheaper, and more texture/crunch in a soup.
see my pretty soup spoon.
10 cups, 80 fl oz, chicken stock- I use Orrington's stock concentrate plus water, labeled gluten free. About $4 for 12 oz dry in my local grocery store.
1 large onion peeled and finely chopped
2 tbsp (30 ml) oil - peanut oil adds to flavor but many avoid peanut oil. I use regular olive oil or avocado oil. I don't use canola oil or soy oil, both are over 90% genetically modified and read how canola oil is made before you use it.
4 large garlic cloves, peeled and finely crushed
1 tbsp (15 ml) minced fresh ginger
2 stalks of celery, washed, quartered lengthwise and finely sliced
1 large carrot, peeled, quartered lengthwise and cut into small pieces
2 c shredded cooked chicken, or ~12 oz (375 g) ground pork, ground turkey, raw chicken breast thinly sliced into small postage stamps.
1/2 c soy sauce (120ml) – I use San-J tamari sauce – a wheat free soy sauce, but note they also market soy sauce with wheat, so read the label which should be clearly labeled gluten free.
2 tbsp (30ml) sherry – optional
2 blocks (3 oz) of Mama brand gf brown rice noodles (5/pack) – like angel hair
1 x 12 oz (375g) bag of raw Mung Beans, rinsed and drained - I don't buy soy beans
1/2 of 16 oz (500g) bag of Asian/Oriental stir fry-broccoli, carrots, onion, water chestnuts, baby corn, red peppers, mushrooms. Or fresh broccoli, baby corn, water chestnuts to your preference and budget.
Green of 4 scallions (green onions, spring onions) , sliced thin -optional to finish
¼ c (60 ml) chopped fresh cilantro - optional. I love it, husband hates it, so let people add their own.
lime quartered- optional
I don't add extra salt, your choice.
1. In a large stock pot, cook onion, garlic and ginger in oil until tender, add raw ground pork, turkey or chicken. Brown meat, breaking up clumps/pieces
2. Add celery and carrot, broth, soy, sherry,
3. Bring to a boil, cover and simmer for about 20 minutes, until meat is cooked and veg is tender.
4. Add bean sprouts, stir fry vegetables and noodles, bring back to a boil, simmer for about 5 minutes
5. Serve, add green of green onion and cilantro, squeeze of lime.
I also often thicken this slightly as that's what husband prefers.
Keeps well in refrigerator, but noodles will absorb more liquid and thicken.
NOTE: the more veg etc you add, the thicker it will get, so add 1-2 cups more of stock or to your taste.
If you have fresh broccoli, then I cut up the stalks that kids won't eat and add them with carrots and celery.
I have also added fresh stir fry vegetables from produce department.
Leftover Thanksgiving turkey leg meat.
Some sliced mushrooms, zucchini – really any veg for more flavor and texture and reduces the meat content.
Note: I buy whole, peeled garlic cloves in produce section in jar by 'Spice World' from California. I slice some in food processor and freeze, chop the rest with some water and oil ( a few tablespoons in total -only enough to help make a paste) and freeze squeezed as flat as possible in ziploc bags, then break off pieces to cook.
I buy fresh ginger, slice and then chop with water and oil, freeze in ziploc. I have seen Chinese women chop entire fresh ginger without peeling so I do the same. When finely ground, you don't notice the peel, but your choice. Finely chopped ginger gives you the flavor without chunks of ginger in your mouth.
My 'Delicious Gluten Free Cooking' ecookbook, only $20, downloadable , full of recipes, advice and color photos.
https://tinyurl.com/yy2dnd76
