Five Noodle Soups Using One Broth!

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Hello everyone! It’s mid-August and I’ve successfully completed all my summer classes, took all my licensure exams, and I go back to work next week! This summer has been crazy busy and it has felt like the shortest summer ever! After completing all my summer classes, I found myself with more time to binge watch YouTube videos :P. I watched the Simply Dumpling YouTube channel here and there previously, but never subscribed or kept up with his videos. As of these last few weeks, that has changed! I pretty much watched ALL of his hot pot and noodle soup videos, and couldn’t help but crave ALL of the noodle soups!!!

There aren’t many good noodle soup places around here, and even if there are, most of them are made using beef or pork broth. While those broths are so flavorful and I absolutely love them, I committed to a mostly vegan, or plant-based diet at the end of June. For the most part, I’ve been pretty good about it. There have been a few instances where I ate chips that contain milk products or noodles that have eggs. I haven’t been too hard on myself about that, since I’m still transitioning. With that being said, some of the ingredients I used have eggs in them, but you can definitely find egg-free alternatives. It may take a little more searching at the grocery store.

I try to use less salt and oil when I cook at home, so my preferences have changed. I tried to make these recipes flavorful and “salty” enough for most people, but I like my food bland now, so you will need to adjust the recipes based on what you like!

All of these noodle dishes use the same broth and similar ingredients. The idea is that you can buy a few staple items and use them in multiple recipes throughout the week. What else do they have in common? They are all so EASY!

The goal of this post is to give you ideas about how you can utilize your ingredients. I am not a chef and I don’t know how to write recipes. I usually just put things together as I go and I rarely measure ingredients while cooking. But I tried my best to record exact measurements for those who might want it (click on the title to view recipe). That’s enough talking….let’s start by talking about the simplest broth for vegans.

This is the basic broth that I’m going to be using for all of the dishes mentioned in this post. You can get fancy here with star anise, pepper corn, cinnamon, etc,. But I’ve kept mine simple because I’m lazy and this is cheap. 🙂 Basically all you do is put dried shiitake mushrooms, dried kelp, and garlic into a pot filed with 10-12 cups of water. Let that boil, then reduce to a simmer. Let it simmer for 20-30 minutes and remove the contents. Not being able to use oyster sauce, fish oil, beef or chicken broth makes it hard to re-create some of these dishes. I’m doing my best to veganize everything and make things a teeny tiny bit healthier by omitting unnecessary salt and oil. So let’s get into it!

  1. Wonton Noodle Soup
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    I love the texture of wonton noodles so this is one of my favorites. This dish features a tofu and mushroom wonton and a clean, simple broth. Most of the flavor comes from the Chinese hot oil. I LOVE Chinese hot oil, so don’t skimp on it if you make these noodles! It are super important.
  2. Korean “Knife” Noodles (Kal Guksu)
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    This is a traditional Korean dish, and the best part is that the potatoes are cooked directly in the broth which creates such a rich and creamy flavor. I love how the potatoes thicken the broth, so each noodle is coated with that yummy broth!
  3. Hong Kong Style Pan Fried Noodles
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    Man, oh man are these BAD for you. My mother-in-law first introduced me to these noodles and I’ve been addicted since. The noodles are pan fried to a crispy finish, and the “broth” (which is more of a sauce) is poured on top. When you order this at a restaurant, they REALLY fry your noodles. I like that I can use less oil when I make it at home!
  4. Thai Coconut Curry Noodle Soup
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    This one is super rich and decadent. It’s a nice change from the first two clean, basic broths.
  5. Shabu Shabu cover
    Shabu shabu or hot pot has been strategically placed at the end of the week so can use up all those left over veggies and noodles! What better way to do so than with hot pot? This one is pretty self explanatory and doesn’t require a recipe, but click to see how I make my shabu shabu sauces!

I hope this gave you some ideas on how to veganize your favorite Asian noodle dishes! Thanks for reading :).

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