BLACK RICE NOODLE SOUP W/ BOK CHOY & ARAME
INGREDIENTS
NOODLES:
1⁄2 lb. Black Rice Noodles (or
Kelp noodles)
SOUP BROTH:
1 large Red onion, peeled and
halved 2-inch piece
Fresh ginger root, peeled and
halfed lengthwise
3-inch cinnamon stick,
preferably Vietnamese cassia- cinnamon
1teaspoon coriander seeds
4 cups unsalted vegetable
stock
1 teaspoons lime juice
3 teaspoons coconut aminos
1 tsp. maple syrup
TOPPINGS:
Bok Choy
Napa cabbage
Chayote
Red Peppers
Zucchini, squash & Broccoli
GARNISHES:
Chopped green onion
2 shallots thinly sliced
1 chili pepper (Thai bird,
Serrano, or jalapeño), sliced
1 lime, cut into wedges
cilantro
1/2 cup bean sprout
Arame seaweed (pre-soaked 5
min)
FOR BROTH:
1. Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
2. In a large pot, dry roast coriander over medium-low heat,
stirring to prevent burning. When aromatic, add vegetable stock,
coconut aminos, onion, and ginger.
3. Bring broth to a boil. Reduce heat, and simmer covered for 30
minutes. Strain and keep hot until ready to serve.
FOR NOODLES:
1. While broth is simmering, place noodles in a large bowl and cover with hot water.
2. Let stand for 20-30 minutes or until tender but still chewy.
3. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
TOPPINGS:
While broth is simmering, prepare toppings as desired –slice and co lightly steam or blanch vegetables. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
NOTE:
I like to use baby Bok Choy and keep whole. I add it to soup in the last 5 minutes to soften. Thinly chop the Nappa cabbage if you want more texture (optional). I like my peppers and cabbage roughly chopped and added into broth in the last ten minutes.
GARNISH:
Large handful of herbs: Cilantro, Thai basil
TO SERVE:
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.
