Yesterday after an exciting trip to 99 Ranch Market, Andrew and I made another version of the spicy noodle soup that I made for him last week. Andrew felt that the soup should be heartier so he suggested we add potatoes. Well, I love potatoes so how could I resist? I forgot that potatoes add a lot of extra starch to broth and can change the entire consistency of a dish.
Everything was going really well. The carrots and potatoes were looking delicious. I added the vegetable broth and seasonings. The broth tasted amazing. It wasn’t as spicy as last time, but had a certain depth of flavor. While the carrots and potatoes were cooking I chopped the brocolli and the baby bok choy. After about twenty minutes the potatoes and carrots were pretty much done cooking. I can’t believe how the potatoes absorbed the flavor. They tasted so good!
Here is where things went wrong. My soup wasn’t quite simmering when I added the brocolli, baby bok choy, and somen noodles. I increased the heat, but something was still off and the noodles weren’t cooking right. I think in the end, I had not accounted for the fact that the potatoes would absorb a lot of the cooking liquid and my liquid was not simmering hard enough to add the noodles. The noodles turned out gummy and clumped together. They had a raw flour taste that turned my stomach and I think in the end is what caused some serious indigestion for me.
The whole soup was off. Andrew ate it but I could tell he didn’t enjoy it that much and he felt the noodles tasted strange too. The potatoes made the broth thick and starchy. It was lacking the clarity of the broth from the other day.
In the end, I majorly messed up on when I added the noodles. Next time if I want something heartier I will skip the potatoes, add tofu or tempeh instead or maybe some cashews. I added cashews to my soup and they tasted very good with the broth.
Posted in lunch
Tagged Asian, baby bok choy, brocolli, carrots, cashew, garlic, potato, shallot, somen, soup, vegan
Now there are dishes that I am poor at cooking and there are dishes that I am very good at. I am great at cooking chicken, baking, and soups. I love a nice spicy soup with lots of vegetables and noodles in it. I like it so spicy that I start to sweat and my nose gets runny.
The other day Andrew wasn’t feeling well and I had the day off so I drove up to Santa Clara to visit him and make soup. He was just planning on making the chicken and rice soup that I had made him before, but I wanted something spicy and spicy things are good for your health (well, at least they feel good to me!). This is my perfect sick people soup: it is hot, spicy, filled with veggies, and filling. I love spicy food when I’m congested: I can actually taste it!
- somen noodles (angel hair pasta will also work if you can’t somen)
- one large head of broccoli, chopped
- one head of baby bok choy, chopped
- two large carrots, chopped
- 1 shallot minced
- one can of vegetable broth + 3 cans of water
- 3 tbsp. minced garlic
- 1/4 cup lite soy sauce
- 2 tbsp. hot chili oil
- 3 tbsp. spicy black bean paste
- black pepper (to taste)
- olive oil
1. In a large heavy bottomed soup pot heat oil on medium. Add shallot and garlic. Cook until shallot is clear. Add chopped carrots and stir until carrots are coated with shallot, garlic, and oil mixture. Add black pepper.
2. Add 1 can of vegetable broth (any brand will work, this time I used Swanson’s since this is what they carry at Lucky’s grocery store). Add three cans of water. Bring to a boil and then turn down the heat to let the carrots simmer. Add soy sauce, more black pepper, chili oil and black bean paste. Cook for fifteen minutes or until carrots are cooked.
3. Add baby bok choy, broccoli, and somen noodles. These will be done cooking in a very short amount of time, about two to three minutes.
Andrew said my soup was amazing and he ate it for lunch and dinner that day and the next. The only thing he said that it was missing was meat. 🙂