Thai Glass Noodle Soup

Who knew that glass noodles were actually mung bean thread noodles?? 'Cus I didn't, and now that I do...I think I'll need professional help. I. LOVE. GLASS. NOODLES.

Produce On Parade - Thai Glass Noodle Soup

I never knew what glass noodles really were. I thought they were cellophane vermicelli noodles, which, are not available at any Alaskan store I've ever been to. And I was right, they are cellophane vermicelli noodles! But, I failed to realize that they're one in the same with mung bean thread noodles. I saw these bean thread noodles yesterday at the store and Googled them on the spot (it's how I roll) and the rest is sweet, sweet history. Expect many more glass noodle recipes in your future...you've been warned.  

Produce On Parade - Thai Glass Noodle SoupA creamy, Thai influenced soup filled with stir-fry vegetables, cubed tofu and chewy glass noodles. I love how quick this soup comes together and there's very minimal chopping. It's a great quick and easy dinner for a weeknight!

Thai Glass Noodle Soup

Serves 6

Notes: The glass noodles will absorb a bit more liquid the longer they sit in the soup. Oftentimes the storebrand of Worcestershire sauce is vegan and I believe the Annie's brand has a vegan one as well. I really like Thai Kitchen brand of coconut milk. Before opening it, vigorously shake the can to mix it. 

  • Noodles:
  • 4 oz. glass or cellophane vermicelli noodles (mung bean thread noodles), dry
  • Broth:
  • 4 cups vegetable broth
  • 1 thumb-sized knob of fresh ginger, peeled and minced
  • 1 Tbsp. soy sauce
  • 1 Tbsp. vegan Worcestershire sauce (storebrand or Annie's can be vegan)
  • 1 tsp. turmeric
  • 1 tsp. brown sugar
  • 1 tsp. rice vinegar
  • 1 tsp. Hoisin sauce
  • 1/4 tsp. fresh chili paste
  • Conclusion:
  • 12 oz. frozen stir-fry vegetables (about 3 cups)
  • 1 15 oz. can full-fat coconut milk
  • 10 oz. extra firm tofu, cubed small
  • 1/2 lime, juiced
  • fresh cilantro, chopped (garnish) 

Bring a teapot full of water to a boil. Place the dry glass noodles in a large bowl. Cover with boiling water and allow to sit for about 6 minutes. Drain and set aside. 

Produce On Parade - Thai Glass Noodle Soup Produce On Parade - Thai Glass Noodle SoupIn a large soup pot, bring all the broth ingredients to a boil. Stir well. Reduce to low and add in the vegetables. Allow to cook for about 5 minutes. 

Produce On Parade - Thai Glass Noodle Soup Produce On Parade - Thai Glass Noodle SoupRemove from heat and add in the remaining conclusion ingredients except for the cilantro. Stir well and add in the cooked glass noodles. 

Produce On Parade - Thai Glass Noodle Soup

Serve hot and topped with fresh cilantro!

Produce On Parade - Thai Glass Noodle Soup Produce On Parade - Thai Glass Noodle SoupGood deed of the day: Please, please, pleeease sign this petition on Change.org! It seriously took me 5 seconds (yes, I counted) and you will be my hero, and also a hero for these poor little ducks. So please, just do it! Petition on Change.org - Stop Torturing Ducks for Foie Gras

German word of the day: Glass noodles --> Glasnudeln (pronounced: glassnoodlein) - yep, even the Germans have a word for these addictive noodles!

[yumprint-recipe id='81']

Thai Coconut Curry Soup

Soup. I make a lot of the stuff.

Produce On Parade - Thai Coconut Curry SoupIt's just such a great way to woof down a bunch of veggies...and such a delicious way. Plus, there's so many options and customizations. Also, who's going around not liking soup?! That's like someone saying they don't like music. It's just implausible. If someone tells you that they don't freaking love soup...they are not to be trusted. I warned you.

Produce On Parade - Thai Coconut Curry SoupA creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.

At least the states have snow. It's cold again here in Alaska, but we now have no snow to speak of after our little chinook! Not even one lousy, nasty snow berm in the median. It's that dire. 

Thai Coconut Curry Soup

Serves 10

  • Aromatics:
  • 1 Tbsp. coconut oil
  • 1 medium yellow onion, diced
  • 1 Tbsp. curry powder
  • 2 Tbsp. red curry paste
  • 1/2 tsp. turmeric
  • 3 garlic cloves, minced
  • 1 Tbsp. fresh ginger, minced
  • 1/2 Tbsp. fresh lemongrass paste (or half a stalk)
  • Veggies: 
  • 1 small carrot, thinly peeled and chopped in half
  • 1 red bell pepper, diced
  • 10 oz. fresh white mushrooms, sliced
  • 3 oz. fresh fancy snow peas, cut in half diagonally
  • Broth:
  • 8 cups vegetable broth (I used my homemade broth!)
  • 2 14 oz. canned full-fat coconut milk
  • 3 Tbsp. brown sugar
  • 1 Tbsp. worchestershire sauce
  • 1 Tbsp. soy sauce
  • 1/2 tsp. crushed red pepper
  • 1/2 Tbsp. miso paste
  • Conclusion:
  • 20 oz. firm tofu, drained and diced
  • 2 limes, juiced
  • handful of fresh spinach
  • 1/2 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

In a very large soup pot, heat the coconut oil over medium flame. Add the rest of the aromatic ingredients and saute until the onions begin to brown, about 5 minutes.

Meanwhile chop up the veggies. Add the veggie ingredients to the pot and saute until the carrots begin to soften, about 8-10 minutes. 

Produce On Parade - Thai Coconut Curry SoupProduce On Parade - Thai Coconut Curry SoupNext, add in all the broth ingredients, except for the miso paste. In a small cup, add about 1/2 cup of the warm broth and stir in the miso paste, until dissolved. Now, add to the pot and stir to combine.  

Turn the heat up to medium high and allow to cook for another 5 minutes, but do not allow it to boil. Once thoroughly heated, turn to low and add the conclusion ingredients. Allow to cook just long enough to heat the tofu. 

Produce On Parade - Thai Coconut Curry SoupServe hot and topped with extra chopped cilantro, mung beans or even a few crushed peanuts!

Produce On Parade - Thai Coconut Curry SoupIt was a frustrating day at work and nothing short of upsetting, so I'm listening to:

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And keeping in mind...

Produce On Parade 

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Chickenless Noodle Soup

This post is dedicated to my little brother. Don't worry, he didn't die or anything. We just used to make chicken noodle soup together when we were younger. Just him and me, after school. It was one of our favorite things, at least, that's how I remember it. However, I seem to remember many things differently than him. As children, we watched those Christmas Classics claymation movies. You know, Santa Claus is Coming to Town and Rudolph: The Red-Nosed Reindeer, etc. If you don't know what I am talking about I am so, so sorry. You may want to take into question the validity of your entire childhood. Anyways, a few years ago I bought the entire DVD boxed set for him and I to watch during Christmas, just like we always had. I was so excited! Needless to say, I watch them every year...but not with my little broseph. You can shed a tear here, it's okay. He was pretty confused shocked when I surprised him with them but, I didn't get the excitement and thrill I was expecting from him. He told me later, "I just thought WTF, we watched those when we were like six." My response was, "Yes, I know. You loved them." "Yea... loved. Past-tense." My heart shrunk three sizes that day. Just like the Grinch's. 

I watch the boxed set pretty much by myself each Christmas. Sad but true. Anyways, that was kind of a departure from my soup story. The noodle soup recipe we used was always the one on that back of the Swanson broth box. I had a yearning for that soup (or maybe I just miss my lil broheim?), so yesterday I went to the store to get a vegetable broth. Apparently, Swanson doesn't make a vegetable broth. Either that or the Wasilla Fred Meyer doesn't carry it. Either way, it wasn't a good start. 

I also had to replace the egg noodles. No egg noodles here. And the chicken was a no-go obviously. Baked, savory tofu replaced that. I also added an onion and some herbs to this version. 

Produce On Parade - Chickenless Noodle Soup

 

My version is just like that childhood chicken noodle soup, except veganized! And everybit as good.

Produce On Parade - Chickenless Noodle Soup

This homemade soup is a vegan twist on the traditional chicken noodle soup. Completely delicious and no chickens harmed!

Chickenless Noodle Soup

Serves 6

  • 1/2 Tbsp. olive oil
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 1 medium yellow onion, diced
  • 8 cups vegetable broth
  • 1/4 tsp. ground black pepper
  • 2 celery stalks, sliced
  • 3 large carrots, sliced
  • 1 heaping cup dried pasta
  • 8 oz. extra-firm baked tofu, diced (I like Wildwood Sprouted Savory Baked Tofu)
  • 1 Tbsp. fresh parsley, chopped (optional)

Notes: If you don't want to use a baked tofu or can't find it, then regular extra-firm tofu will be fine. I just think the flavored, baked variety is nice for this soup.

In a large soup pot, heat oil over medium. Add the thyme, bay leaf and chopped onion. Saute for about 5 minutes, or until the onion begins to brown.

Produce On Parade - Chickenless Noodle SoupNow, add in the remaining ingredients, excluding the pasta, tofu and parsley. Bring to a boil over high heat, then reduce to medium and add the pasta. Stirring occasionally.

Produce On Parade - Chickenless Noodle SoupProduce On Parade - Chickenless Noodle SoupCook for about 10 minutes, or until the pasta is al dente or just undercooked. Remove from heat and stir in the tofu and parsley. 

Produce On Parade - Chickenless Noodle SoupServe hot!

Produce On Parade - Chickenless Noodle Soup Produce On Parade - Chickenless Noodle Soup

[soundcloud url="https://api.soundcloud.com/tracks/115988061" params="color=ff6600&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='69']Inspired by Campell's and my little broheim