We have had an unseasonably warm winter in Tennessee it’s been anywhere from 50-70 degrees over the past month or two but along with these gorgeous warm days there are a few frigid ones mixed in out of no where. Over the weekend it went from 65 one day and rapidly dropped to 31 by Sunday, it’s all around odd weather. But to me cold weather calls for soup so I decide to whip some up to have on hand for the next few snowy days.
I’ve never made this soup before and I wasn’t exactly measuring things out so I’ll give to a sort of make shift recipe of what I’m pretty sure I did. The soup turned out nice, a bit spicy but it tasted very fresh (most likely due to the zucchini) and it definitely has an asian inspired taste and is , of course, a vegetarian (actually it’s vegan) recipe but for those carnivores out there you could easily add some chicken to the mix and if you’d prefer also use chicken stock instead of vegetable stock and have yourself a nice little twist on basic chicken noodle. I’m thinking of adding some chicken substitute next time, it would add a hearty quality to the otherwise light soup.
You’ll Need: 2 cups of vegetable stock, 2 cups of water, rice noodles, chopped zucchini, carrots, yellow peppers, and mushrooms, a bit of teriyaki and soy sauce, ground red pepper, salt, and pepper.
Boil – add the vegetable stock and water to a medium-sized pot and bring to a boil.
Add – toss in the rice noodles and let them cook for a few minutes before adding the vegetables.
Season – lower the heat and then season the soup with the teriyaki, soy sauce, ground red pepper, salt, and pepper to your satisfaction
Cook – let your mixture stew for about 10 minutes so that the veggies can cook a bit and everything can settle together.
Eat! – enjoy yummy soup.
There you have it, homemade soup in about 20 minutes! Next time I make this soup I will also add a bit of garlic, yes, that sounds good.
Have you tried any new soup recipes lately?