NOW READING

Minced Chickpeas and Mushroom Hot & Sour Soup with Lemon Grass

Vegetarian Hot and Sour Noodle Soup

Minced Chickpeas and Mushroom Hot & Sour Soup with Lemon Grass

January 26, 2018
BY:

Vegetarian Hot and Sour Noodle Soup

 

We all enjoy a comfy, hot, delicious soup especially with noodles in it.  However, instead of making the noodle soup broth at home most of us opt to go for something instant like packaged ramen noodles because of the daunting task of putting together so many ingredients.  Well, it’s not difficult and yes, it’s worth it to make fresh homemade noodle soup.  It is so worth it!

This minced chickpea and mushroom hot and sour soup with lemon grass is literally one of my all time favorite recipes because it’s so easy to make.  There are some toppings that you need to prepare separately but once you learn to do, it gets easier.  This recipe calls for a 3-part prep.  And I wish I could do a one-pot with this one but unfortunately it would not taste as delicious and you wouldn’t be able to savor that clean spicy broth with nice “al dente” noodles and crunchy toppings.  If you cooked everything together, you would end up with soggy noodles.  Noodles absorb so much of the soup so it’s better to cook the rice noodles separately when making a flavorful and clean broth.

Often times, what’s left over in your fridge can become the toppings for the noodle soup.  For many different types of soup creating a variety of toppings into one bowl is delicious and fun especially when you don’t feel like having a green salad.  Just add those raw vegetables to soup and it goes seamlessly well with broth for some texture.  Toppings like minced chickpeas with sunflower seeds and cinnamon is a wonderful source of protein for the soup.  Also the nice creamy pieces of browned butternut squash rubbed with turmeric gives it an added boost with a good reason to incorporate some of your favorite vegetables into this dish.

Although you can be creative with your toppings, an Asian broth base for vegans are some what limited.  The best ingredients to flavor soup broth are spices, garlic, ginger, onions, Asian greens and mushrooms.  Shitake mushrooms which I prefer over white mushrooms go extremely well with ginger and garlic.  Also by adding a little lemon or lime, cinnamon, lemon grass and paprika, you’ve got a delicious, broth with plenty of spices.  I do use fish sauce often, however, this is completely optional.  You can add soy sauce or liquid coconut aminos if you prefer and still get a delicious Asian broth flavor without the fish sauce.

 

Hot and Sour Noodle Soup with Minced Chickpeas and Lemon Grass

 

The recipe is done as simply and as heathy as possible.  It does take thirty minutes so here we go!

Total Time:  30 Minutes       Prep Time:   10 Minutes      Cooking Time:  20  Minutes     Serves: 2 People

Broth:

Begin by having all the necessary ingredients out.

For the broth, add water to the sauce pan and bring to a boil.

Add whole pieces of shitake mushrooms, baby corn (optional), ginger, and garlic.

Then add,  paprika, sesame oil, cinnamon, bay leaf, lemon grass (optional), fish sauce or liquid coconut aminos, sea salt, and lemon or lime.

Allow this to simmer for 12 Minutes.

Noodles:

In another sauce pan, boil water.

Add the noodles and allow it to boil for 12 minutes.

Strain the water and rinse the noodles in cold water so that it prevented from sticking.

Toppings:

In a food processor, mix chick peas with sunflower seeds, cinnamon, garlic and sea salt.

Add to a frying pan and saute with coconut oil until the minced beans are nicely browned.

In a frying pan, saute the rubbed squash pieces in turmeric and coconut oil.

Saute until nicely browned on each side.

Salt to taste.

In a bowl, add the noodles, then the broth with mushrooms and baby corn.

Add the toppings of beans, lemon slice, some green baby lettuce or spinach as well some thinly sliced green onions for texture.

Ingredients:

6 cups of water for the broth

8 shitake mushrooms

1 can of baby corn

1 table spoon of ginger

3 cloves of garlic

1/2 yellow onion

1 table spoon of paprika

1 teaspoon of cinnamon

1 table spoon of fish sauce (optional, add more salt to taste)

1/2 teaspoon of sea salt

1 table spoon of sesame oil

1 squeeze of lemon or lime

1 bay leaf

Toppings:

1 can of organic chick peas

1 table spoon of sunflower seeds

2 cloves of garlic

1/2 teaspoon of cinnamon

1/2 teaspoon of sea salt

6 thin slices of squash

1 teaspoon of turmeric for the rub

1 tablespoon of coconut oil

Enjoy! For other healthy recipes go to the all-recipes page for easy recipes.  This post contains affiliate links.


Minced Chickpeas and Mushroom Hot & Sour Soup with Lemon Grass
 
Prep time
Cook time
Total time
 
A spicy and delicious Thai Noodle Soup with minced chickpea and tumeric squash toppings.
Author:
Recipe type: Soup
Cuisine: Asian
Serves: 2
Ingredients
  • 6 cups of water for the broth
  • 8 shitake mushrooms
  • 1 can of baby corn
  • 1 table spoon of ginger
  • 3 cloves of garlic
  • ½ yellow onion
  • 1½ table spoon of paprika
  • 1½ teaspoon of cinnamon
  • 2 table spoons of fish sauce (optional, add soy sauce or liquid aminos if you prefer)
  • ½ teaspoon of sea salt
  • 1½ table spoons of sesame oil
  • 2 squeeze of lemon or lime
  • 1 bay leaf
  • 1 cut lemon grass
  • 2 servings of thin or thick rice noodles
  • Toppings:
  • 1 can of organic chick peas
  • 1 table spoon of sunflower seeds
  • 2 cloves of garlic
  • ½ teaspoon of cinnamon
  • ½ teaspoon of sea salt
  • 6 thin slices of squash
  • 1 teaspoon of turmeric for the rub
  • 1 tablespoon of coconut oil
Instructions
  1. Broth:
  2. Begin by having all the necessary ingredients out.
  3. For the broth, add water to the sauce pan and bring to a boil.
  4. Add whole pieces of shitake mushrooms, baby corn (optional), ginger, and garlic.
  5. Then add, paprika, sesame oil, cinnamon, bay leaf, lemon grass (optional), fish sauce, sea salt, and lemon or lime.
  6. Allow this to simmer for 12 Minutes.
  7. Noodles:
  8. In another sauce pan, boil water.
  9. Add the noodles and allow it to boil for 12 minutes.
  10. Strain the water and rinse the noodles in cold water so that it prevented from sticking.
  11. Toppings:
  12. In a food processor, mix chick peas with sunflower seeds, cinnamon, garlic and sea salt.
  13. Add to a frying pan and saute with coconut oil until the minced beans are nicely browned.
  14. In a frying pan, saute the rubbed squash pieces in turmeric and coconut oil.
  15. Saute until nicely browned on each side.
  16. Salt to taste.
  17. In a bowl, add the noodles, then the broth with mushrooms and baby corn.
  18. Add the toppings of beans, lemon slice, some green baby lettuce or spinach as well some thinly sliced green onions for texture.

 

You Might Also Like

Top