Pan-Pacific Noodle Soup
Gourmet Soups, Stews, & Bisques
This soup will transport you to Asia. The delicate flavor of soba noodles and the subtle nuttiness of tofu and edemame are surrounded by a light, savory broth and plenty of crisp vegetables. Serve it garnished with a spicy sauce, lime wedges, a generous sprinkling of cilantro and mint, and a scattering of bean sprouts for a gorgeous and flavorful presentation.
2 tablespoons soy sauce
2 tablespoons sherry vinegar
1 serrano or jalapeno pepper, seeded and sliced wafer thin
4 teaspoons fish sauce, divided
1 tablespoon sugar
1 1/2 ounces Fond de Poulet Gold® dissolved in 4 cups hot water
3 ounces Glace de Viande Gold® dissolved in 8 cups hot water
8 ounces soba noodles or whole wheat spaghetti
1 1/2 cups thinly sliced broccoli florets
1 1/2 cups thinly sliced cauliflower florets
1 cup julienned (matchstick cut) peeled carrots
1 cup shredded red cabbage
1 cup frozen edamame (shelled soybeans)
1 package (14 ounces) extra firm tofu, cubed
1 cup thinly sliced green onion tops (green parts only, reserve white parts for another use)
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
1/2 cup fresh bean sprouts
To make the serving sauce: In a small bowl, whisk together the soy sauce, sherry vinegar, jalapeno pepper slices, 2 teaspoons of fish sauce, and sugar until the sugar is dissolved. Set aside.
Combine the diluted Fond de Poulet Gold® and Glace de Viande Gold® in a large soup pot over medium-high heat. Bring to a simmer and stir in the noodles. Cook for 4-5 minutes, add the vegetables and edamame, and simmer another 5 minutes, until the vegetables are crisp tender and the noodles are al dente.
Add the tofu, remaining 2 teaspoons of fish sauce, and green onions and season to taste with salt. Cook for 3-4 minutes, until the soup is warmed through. Serve in warmed bowls garnished with the cilantro, mint, bean sprouts, and a spoonful of the serving sauce.