afoona
Asian Rice Noodle Soup
Soups

Asian Rice Noodle Soup – Pareve version

A light, refreshing Asian soup with rice noodles, ginger and sesame oil — warm, fragrant and ready in minutes. Pareve version: Vegetable stock.

⏱ 30 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan
Versions:Original🌱 Vegan⚖ Pareve🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Heat the stock in a pot with the garlic, ginger, carrot, soy sauce and salt and bring to a boil.
    StovePot
  2. 2
    Turn down the heat and simmer 10 minutes.
    ⚙ SimmeringStove
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  3. 3
    Add the bok choy and cook 3 minutes, until the bok choy softens.
    Stove
  4. 4
    Add the noodles and cook 3–5 minutes, until the noodles are tender.
    Stove
  5. 5
    Sharpen the stock with the lemon juice and balance with salt to taste.
  6. 6
    Ladle the boiling soup into the bowls.
    Ladle
  7. 7
    Sprinkle the cilantro and chili pepper on top.
  8. 8
    Drizzle the sesame oil on top and serve immediately.
262calories
6 gprotein
47 gcarbs
5 gfat
● protein 9%● carbs 74%● fat 17%

Per serving (353 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Ladle · Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Asian noodle soup (ramen)

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