Easy Asian-Style Noodle Soups
One thing I love about Asian-style soups is that they require little advance planning, and are ready to go from counter to soup pot to table in 30 minutes or less. I do find, though, that unlike other soups that benefit from long simmering and that taste even better after a day or so, Asian soups taste best just done. This is especially true in the case of noodle soups—the noodles absorb much of the broth when refrigerated overnight, leaving you with more of a noodle dish than a soup. more→
Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry. more→
This Asian-style soup featuring bean thread noodles, tofu, and greens, is ideal when you’re in a hurry for something warming. It can be on the table in about 20 minutes.
This simple Asian-style soup, filled with fine rice noodles, crunchy lettuce, and healthy shiitake mushrooms, is a good introductory course for stir-fries and tofu dishes. Photos by Evan Atlas. more→
In this Japanese-style soup, udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon. Photos by Hannah Kaminsky. more→