Whenever I make noodle soup, the default flavours I go for are Chinese or Vietnamese. And while both are delicious, the herbs I have growing at the moment don’t quite lend themselves to those flavour profiles, I have a lot of sage…
So, it was time to experiment!
I’ve used a standard vegetable stock as the base, flavoured with a little caraway, and sage, basil and mint for the herbs.
For the vegetables I’ve used tomato, radish, courgette and chilli, which was a great combination, and very pretty too!
Little cubes of silken tofu add protein as well as texture, and a squeeze of lemon completes the dish.
It was really good, ever so satisfying and a new combination of flavours for my noodle soups. A sort of euro pho if you will!
makes 1 large bowlful
500 ml light vegetable stock (I used marigold made to half strength)
a pinch of ground caraway seed, (you really don’t need a lot)
2 tbsp fresh basil, small leaves left whole and the rest roughly chopped 1 tbsp fresh mint, as above
3 fresh large sage leaves, shredded
2 small tomatoes, quartered. I used yellow ones
4 radishes, sliced
1/2 a courgette, diced
green or red chilli to taste, thinly sliced. I used 1 red chilli
a squeeze of lemon juice, about a tsp
a pinch of black pepper
175 g silken tofu, diced
45 g rice noodles
Bring the stock to the boil and add the caraway and courgette. Simmer for 3 minutes until the courgette is starting to soften.
Add the noodles, chilli and sage and simmer for a further 2 minutes. Next, the radishes, tomatoes and tofu. Cook for a further minute, you just want to warm them through.
Carefully stir in the herbs (so as not to break the tofu up), and season with lemon juice and black pepper.