Best Asian Rice Noodle Soup Recipes

ASIAN-THEMED BEEF AND RICE NOODLE SOUP

Steps:

• Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
• Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

ASIAN CHICKEN-MEATBALL & RICE NOODLE SOUP

Steps:

• Preheat the oven to 400°F. Line a baking pan with aluminum foil and set aside. Finely chop 1 scallion and slice the other 2 into 1 inch bias. In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt and pepper. Add in the chicken, pork and bread crumbs and mix well. Form the mixture into ¾ inch meatballs and place on the prepared baking pan. Place in the oven and bake for about 8 to 10 min, or until lightly browned. Remove and set aside.
• In the meantime, in a Dutch oven, over high heat, bring the stock to a boil. Lower heat to low, add in the garlic powder, ground ginger, star anise and mushrooms and simmer gently for 10 to 15 min, or until the mushrooms are hydrated and tender. Remove the star anise. Add in the carrots, bok choy and meatballs and simmer until tender, about 10 minute.
• Cook the rice sticks according to package directions. Drain and evenly divide the noodles amoung 6 large bowls. Thinly slice the mushrooms then arrange the carrots, bok choy, mushrooms and meatballs on top of the noodles. Ladle in the broth, garnish with remaining scallions and serve.

ASIAN RICE-NOODLE SOUP WITH BOK CHOY

Steps:

• Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
• When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.
• Season with salt, reseal, gently swirl, and enjoy.

RICE COOKER ASIAN NOODLE SOUP

Steps:

• Place water in rice cooker. Turn rice cooker on to "cook".
• Place all ingredients in water and leave to boil. If noodles stick out of water, this is ok as they will go limp and all be covered to cook as the water heats up.
• Once noodles are cooked to desired consistancy, turn off rice cooker and serve in a bowl.
• You can add soba sauce, furikake, or other toppings as you wish.

SOUTHEAST ASIAN BEEF AND RICE-NOODLE SOUP

Steps:

• Pat meat dry. Heat 1 tablespoon oil in an 8- to 10-quart heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch. Transfer to a platter.
• Cook onion, ginger, white parts of scallions, garlic, and chile in remaining tablespoon oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.
• Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 21/2 hours.
• Transfer meat with tongs to a cutting board. Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.
• Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan. Discard solids. Skim off fat. Season broth with salt, then return meat to broth and reheat.
• Meanwhile, add noodles to a 4-quart pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 8 minutes. Drain and divide among large soup bowls. Add scallion greens and ladle in soup.

RICE COOKER ASIAN NOODLE SOUP WITH TOFU

Steps:

• Place water in rice cooker. Turn rice cooker on to "cook".
• Place all ingredients in water and leave to boil. If noodles stick out of water, this is ok as they will go limp and all be covered to cook as the water heats up.
• Once noodles are cooked to desired consistancy, turn off rice cooker and serve in a bowl.
• You can add soba sauce, furikake, or other toppings as you wish.

ASIAN-INSPIRED RICE NOODLE SOUP (MICROWAVE)

Steps:

• Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl).
• Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.
• Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like).

ASIAN RICE NOODLE SOUP

Steps:

• 1. First thing we are going to do make the stock. Add 2 quarts of water to a medium sized pot and stir in the pork flavoring and bring to a simmer. While that is coming up to a simmer, lay the Arabiki sausages on a cutting board and prick each sausage with a fork along the length of each sausage, this prevents them from bursting open and releases some of the fat to also flavor the stock.
• 2. After the water comes to a simmer, add the sausage. Simmer for about 20 minutes. After 20 minutes, remove the sausage with a slotted spoon to a bowl. Set the sausage aside.
• 3. While the sausage is simmering, prep the remaining ingredients. For the Shiitake mushrooms, I used a Japanese cutting technique called Sogigiri, which is an angle slicing cut - remove the stems, quickly rinse the caps, place the caps stem side down, then slice each cap at a 45 degree angle, the purpose of this is to give a large surface area to provide even cooking. For the White Crab mushrooms, simple cut the root section off, quickly rinse, then chop the bundle into 3 sections.
• 4. After the sausage comes out of the pot, another quart of water, bring the stock to a boil and add the garlic and ginger slices. Boil for about 3-5 minutes then add the rice noodles and reduce the heat slightly as they will foam up. I used flat rice noodles, these are not known as wide noodles, just flat, wide rice noodles can be 1/2 to 1 inch wide and those are normally bought fresh, not dry.
• 5. When the noodle are about half cooked, you will see them expand in width and thickness, go ahead and add the mushrooms.
• 6. When the noodles are tender, stir in the spring onion or chives and simmer for another 2 minutes then remove from heat. Taste and season with salt and white pepper as desired.
• 7. Cut the Arabiki sausages in half at an angle, and slice the eggs in half lengthwise.
• 8. Ladle soup into bowls, place 4 sausage pieces on the side (2 links), and place 2 pieces of egg, cut side up, on the side as well. Enjoy.