You know those rare dishes that you feel you’d be happy eating every meal, every day for the rest of time? Well this soup is better than all of them… combined. I think it may even have actual healing powers.
I made it the first time a few weeks ago and have yet to stop craving it. Hmm.. actually would you excuse me while I go heat some up?
Juuust kidding 🙂
It really is that good though… and healthy too! It’s been wonderful to have in the fridge (or at times continuously warming in a pot on the stove) over these chilly winter* weeks. It has amazing flavor – spicy, tangy, savory without being overly salty like so many soups can be. Plus, you get little bursts of the fresh taste of cilantro and onion mixed with hearty, almost creamy soy beans. If that wasn’t enough to sell you on it, it’s got the added benefit of being completely vegan (but easy to alter for the omnivores in your life).
I tossed in some slow cooked, Ethiopian spiced chicken and Vinnie was hooked. As long as you can handle the heat, you’ll be right there with us.
*It’s been a “chilly winter” by Southern California standards and for me that means freezing.
Spicy Edamame & Noodle Soup
5 small garlic cloves, chopped or minced
1 tablespoon ground ginger
2 tablespoons curry powder
4-6 ounces edamame, shelled (and thawed, if using the frozen kind)
1-2 tablespoons olive oil
5 cups* vegetable broth (I mix 2½ cups low sodium vegetable broth with 2½ cups filtered water so it’s not too salty)
¼ small red onion (roughly two thick slices), diced
1 medium sized jalapeno, sliced and/or diced (I like both!)
5 basil leaves, chopped (or Thai basil if you have it)
3-4 stalks cilantro
1 teaspoon lemon pepper
1 teaspoon cumin
½ teaspoon pepper
Crushed red chili (to taste)
1 package dry mung bean noodles, uncooked
These are the ones I use…
I tried a couple other types of noodles before these and they did the job but mung bean noodles are the way to go. They don’t get mushy the way the others did, even after a couple days and several re-heatings. (Thank you, Mom!) *This may seem like a lot of broth but the noodles and soy beans absorb A LOT of it. Feel free to adjust the amount as you wish! In a wide pan combine the garlic, ground ginger, curry powder and olive oil. Lightly toast over medium heat for 2 minutes then add the edamame (already removed from the shell and thawed) and stir it together for another minute or two until soy beans are evenly coated. Note: There is really no need to use more than one pan but I do. I prefer to use a large, shallow pan for that first part because I like to spread the ingredients out in a single layer so they cook evenly. For the rest, I prefer a deeper pot so I don’t spill once I add the broth. If you’re comfortable with the pan you use from the start then, by all means, save yourself the dishes! When the garlic/soy bean mixture is ready, add the broth and bring to a boil. If you’re using my two pan method, add a small amount of the broth to the first pan and swirl it around so it gathers up all the good stuff before pouring it into the second pan. This way is easier than using a spatula or spoon. Add the rest of the broth and bring it to a boil. Lower the heat a little bit and add all the other ingredients except for the noodles. Let the flavors meld for 5-7 minutes, stirring occasionally. Now add the noodles. As you may be able to see, the ones that I use are in a stiff, tangled noodle nest. Once they start to soften I lightly fluff them until they have loosened up. Turn off the heat and allow them to soften the rest of the way. Don’t be surprised when you see just how much of the broth they soak up! If you want more, just add some when it’s time to eat!