Variable vegetable soup with Asian motives
8 servings
10 minutes
Variative vegetable soup with Asian motifs is a harmony of flavors and freshness born from the traditions of Pan-Asian cuisine. Its history begins in the philosophy of quick and nutritious food, where tender vegetables, aromatic spices, and rich broths combine. The base is rice noodles that absorb the rich taste of fish, beef, or chicken broth, creating depth of flavor. Cabbage, onion, and tomatoes add freshness and a slight tanginess while cilantro adds a spicy accent. The main rule is not to overcook the vegetables to maintain their crunchy texture. This soup is ideal for those who appreciate flavor diversity and ease of preparation; adding coconut milk or cream brings softness and an exotic touch. The versatility of ingredients allows for adapting the dish to personal preferences.
1
Cook rice noodles (cooks instantly in 2-3 minutes) in a strong fish/beef/chicken broth. In my case, the fish broth was made from the heads of fresh and smoked salmon. The broth was cooked with capers, ginger, celery, and tomatoes, soy, and fish sauces.
- Wide rice noodles: 50 g
- Fish broth: 2 l
- Tomatoes: 3 pieces
- Soy sauce: to taste
- Fish sauce: to taste
2
Finely chop fresh cabbage, prepare onions in half rings, tomatoes in cubes, and cilantro.
- Cabbage: 100 g
- Onion: 1 piece
- Tomatoes: 3 pieces
- Fresh cilantro (coriander): to taste
3
Add cabbage to the broth, and when it boils, immediately add onion and tomatoes (variations: tofu, spinach, asparagus, mushrooms, zucchini, green onion, etc.).
- Cabbage: 100 g
- Onion: 1 piece
- Tomatoes: 3 pieces
4
As soon as the vegetables boil (do not cook!), turn off immediately, add cilantro, and serve with coconut milk/cream.
- Fresh cilantro (coriander): to taste
- Coconut milk: to taste