The Recipes

Asian Noodle and Vegetable Soup

Stupid D.C. weather.  With the back and forth and ever-changing temperatures, my nose is so sniffle-y.  Seriously... it snows one day, then two days later it is 68 degrees in the middle of winter.  It's no wonder I feel a little off.  Why do I question people who ask me why I ever moved here from Huntington Beach, California?

I know... mock  me all you like, but if you're anywhere with odd weather, mock me over a nice bowl of this soup.  I made enough for two meals.

Asian Noodle and Vegetable Soup


Ingredients:

- 1/4 c. shelled and frozen edamame
- 1/2 package of mushrooms of your choosing
- 4-6 pieces of baby corn
- 1 garlic clove, minced
- 1/4-in. piece of ginger, grated
- 3 chives, green and white parts sliced
- handful of cilantro, chopped
- 1/2 c. of any kind of Asian noodle or thin pasta like angel hair
- 2 T. of soy sauce
- 2 c. vegetable stock
- 1 T. peanut oil
- salt
- pepper
- sriracha or other Asian hot sauce (optional)

Heat the oil in a medium pot.  Add the garlic and ginger and cook over medium low heat until they become fragrant; about two minutes.  If you have tougher, sturdier mushrooms, add them now and cook for 3 minutes.  Add in the soy and edamame.  .Cover with the stock and bring to a low boil.  Season lightly with salt and pepper and add in the pasta.  Add in the baby corn once the pasta is almost cooked through.  Ladle into bowls and garnish with the cilantro, scallions, and sriracha.  Easy as pie!