Yummy veggie noodle soup
November 19, 2007 9:31 AM Subscribe
Help me make the yummy vegetarian noodle soup that I crave.
I love big bowls of clear soup with noodles, tofu, bok choi, bean sprouts broccoli, etc. What is in that broth? It's more flavorful than plain ol' veggie broth, but it's not a bisque or puree or anything. Recipes, suggestions, tips, etc. are all welcome.
I love big bowls of clear soup with noodles, tofu, bok choi, bean sprouts broccoli, etc. What is in that broth? It's more flavorful than plain ol' veggie broth, but it's not a bisque or puree or anything. Recipes, suggestions, tips, etc. are all welcome.
You need umami. Mushrooms, a little tomato, seaweed, hell, cutting straight to the chase and adding some MSG will do the trick. Otherwise, your broth will always taste a little bit thin, and will never be as meaty/rich/savoury as you'd like.
posted by TheNewWazoo at 9:54 AM on November 19, 2007
posted by TheNewWazoo at 9:54 AM on November 19, 2007
I should add that the umami flavour component usually found in meat-broth soups is provided right along with the thickening properties of the gelatin that is cooked out of the bones. Yay Alton Brown!
posted by TheNewWazoo at 9:56 AM on November 19, 2007
posted by TheNewWazoo at 9:56 AM on November 19, 2007
In Asian-ish soups, the broth is usually based on one form or another of dashi - a stock of dried fish and kelp (in the same vein, clear Korean soups are often based on dried anchovies). The liquid isn't briny, as you'd expect - rather, it's "round", nutty and savory, umami-rich. You can buy dried powders and packets to mix with hot water, some of which are pretty good. Use the resulting liquid instead of water or stock as the base for your soups - I think it might be the difference you're looking for.
posted by peachfuzz at 10:12 AM on November 19, 2007
posted by peachfuzz at 10:12 AM on November 19, 2007
Oops, I just noticed that you call specifically for vegetarian soup. You can experiment with broth made from dried shittakes and kelp - add a little salt, and you might get pretty close (I'd also check out the broth of the restaurant noodle bowls you love for stealth fish).
posted by peachfuzz at 10:17 AM on November 19, 2007
posted by peachfuzz at 10:17 AM on November 19, 2007
Best answer: You need to make Asian soup stock.
A lot of the flavor comes from onions, scallions, ginger, garlic, and dried shiitake mushrooms as mentioned above. A few parsley sprigs tossed in just before finishing also adds that touch of light, freshness.
Here's a recipe similar to what I make:
10c water
2 leeks or 2 large onions OR 2 bunches scallions, chopped (I use a mix of sliced white onions and scallions/green onions)
4 large carrots, peeled and sliced
4 celery stalks with leaves, chopped
10 garlic cloves, unpeeled and smashed
1/4tsp whole black peppercorns
6 whole cloves (I don't use these myself as they give a slightly medicinal taste)
1 3-in piece fresh ginger root, sliced (~ 1.5oz)
4 dried shiitake (comes in packages in Asian markets)
1/2tsp salt
2 large parsley sprigs
Combine all of the ingredients in a large soup pot, cover, and bring to a boil. Lower the heat and simmer for 45 minutes to hour. Strain the stock and use it right away, or refrigerate it in a covered container for up to 4 days, or freeze it for up to 6 months.
You can use this for soups or as the sauce base in a light of clear sauces.
posted by junesix at 10:32 AM on November 19, 2007 [8 favorites]
A lot of the flavor comes from onions, scallions, ginger, garlic, and dried shiitake mushrooms as mentioned above. A few parsley sprigs tossed in just before finishing also adds that touch of light, freshness.
Here's a recipe similar to what I make:
10c water
2 leeks or 2 large onions OR 2 bunches scallions, chopped (I use a mix of sliced white onions and scallions/green onions)
4 large carrots, peeled and sliced
4 celery stalks with leaves, chopped
10 garlic cloves, unpeeled and smashed
1/4tsp whole black peppercorns
6 whole cloves (I don't use these myself as they give a slightly medicinal taste)
1 3-in piece fresh ginger root, sliced (~ 1.5oz)
4 dried shiitake (comes in packages in Asian markets)
1/2tsp salt
2 large parsley sprigs
Combine all of the ingredients in a large soup pot, cover, and bring to a boil. Lower the heat and simmer for 45 minutes to hour. Strain the stock and use it right away, or refrigerate it in a covered container for up to 4 days, or freeze it for up to 6 months.
You can use this for soups or as the sauce base in a light of clear sauces.
posted by junesix at 10:32 AM on November 19, 2007 [8 favorites]
Oh, and if you've had soups that are very onion-y tasting and have little golden floating bits, they are fried shallots. They are used in various southern Chinese and South Asian soup recipes. A few flakes sprinkled before serving adds a very aromatic smell flavor. I typically make a small pile of the fried shallots and diagonally-cut scallions in the middle of the bowl and let the soup dissolve them.
posted by junesix at 10:51 AM on November 19, 2007
posted by junesix at 10:51 AM on November 19, 2007
Miso, Coconut Water, and juiced Daikon radish are all fun in veggie soups.
posted by dobbs at 11:24 AM on November 19, 2007
posted by dobbs at 11:24 AM on November 19, 2007
You'll want to add some kombu. I'll bet you anything that the 'something extra' in the stock you're thinking of the masses of glutamate that it releases into proper Japanese stock.
posted by Kreiger at 1:11 PM on November 19, 2007 [1 favorite]
posted by Kreiger at 1:11 PM on November 19, 2007 [1 favorite]
Add some miso paste to junesix's recipe and you will have what you are looking for.
posted by bkeene12 at 7:31 PM on November 19, 2007
posted by bkeene12 at 7:31 PM on November 19, 2007
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posted by Ambrosia Voyeur at 9:45 AM on November 19, 2007