Asian Noodle Soup

This Asian Noodle Soup carries an essence of pho while also being refreshing and de-stressing. A splash of fish sauce and lime juice deepens the broth’s flavor, creating a vibrant, umami-rich base. There are many possibilities for proteins and vegetables, including repurposing leftovers. Best of all, it’s quick, effortless, and ready whenever a noodle soup craving hits.

   

Serves: 5
Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minutes

Helpful equipment

• Large pot

Ingredients

• 4 cups water 
• 1.5 cups chicken or beef stock
• 1 tbsp. fish sauce
• 1 tsp sugar
• 4 slices ginger
• 4 cloves garlic, smashed
• 1/8 tsp white pepper or to taste
• 1/4-1/2 tsp soy sauce
• 1 cup mushroom, sliced
• 1 carrot, sliced at an angle
• Choice of protein (see notes)
• Choice of vegetable (see notes)
• 1/2 cup onion, sliced
• 3-4 green onions, diced
• Lime wedges

Instructions

Step 1

Cook the noodles until al dente according to the package instructions. When done, run the noodles under cold water and dress with a bit of sesame oil before setting aside.

Step 2

In a large soup pot, combine water, stock, fish sauce, sugar, ginger, garlic, soy sauce, and white pepper.

Step 3

Bring the soup to a boil, then reduce to a simmer. Add mushrooms, carrots, and onions. Cover and simmer for 10 minutes.

Step 4

Add your choice of protein(s) and vegetables. Simmer until fully cooked. To prevent overcooking, remove and set aside vegetables separately. If necessary, do the same with the protein.

Step 5

Garnish the soup with diced scallions. Divide the cooked noodles into serving bowls, then ladle the broth, vegetables, and protein over them. Stir in freshly squeezed lime juice to taste before serving.

Notes

• Optional Garnishes: Enhance the soup with a drizzle of sesame oil, chopped basil or cilantro (¼ cup), or a dash of hot oil.
• Fish Sauce: This recipe uses Red Boat fish sauce, which contains 1,430mg sodium per tablespoon. Sodium content varies between brands, so adjust the amount to taste.
• Lime Juice: Squeeze raw lime juice directly into individual bowls rather than into the broth, where heat can diminish the citrus flavor.
• Protein Options: This soup is a great way to use leftovers, such as Thanksgiving turkey or takeout pork. Other protein choices include tofu, shrimp, seafood, chicken, beef, or pork.
• Stock Options: Use chicken or beef stock/broth, or consider a pork bone or dashi-flavored base.
• Vegetables: Crisp, fresh vegetables work best. Great choices include baby bok choy, Shanghai tips, sugar snap peas, bean sprouts, daikon radish, snow peas, yu choy, and more.