| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 137 | 5g | 1g | 20g |
| sugars | fibre | protein | salt |
| 3g | 3g | 6g | 1.2g |
When we think of heartwarming, flavorful, and nourishing soups, my mind instantly tugs at the Spicy Wakame Noodle Soup recipe. While my culinary roots are deeply embedded in Tex-Mex flavors, I cherish exploring dishes from all corners of the globe. In this case, the Wakame Soup captures the essence of Asian cuisine with a playful infusion of spices that are reminiscent of my Southern heritage.
An Explosion of Flavors
The rich, earthy tones of vegetable broth harmoniously blend with the umami packed wakame seaweed. Linguini-like soba noodles add a wholesome, grainy texture that balances perfectly with the crunchy mixed vegetables. The fiery kick of red chili peppers, coupled with the robust flavors of garlic and ginger add a dimension of heat that leaves a lingering warmth. Topping it off with a drizzle of sesame oil, a dash of tart lime juice, and a sprinkle of soy sauce elevates the flavor palette of this Spicy Wakame Noodle Soup.
A Bowl of Good Health
Not only is this soup packed with loads of flavors, but it also champions a robust spectrum of health benefits. Wakame seaweed, a key component of our recipe, is a powerhouse of essential nutrients. It’s an excellent source of iodine, calcium, and vitamins A, C, E, and K. In contrast, soba noodles are known for their high fiber and protein content, making this a wholesome dish. The hearty broth, infused with a bounty of vegetables, packs in a wealth of antioxidants, adding to the health value.
The Spicy Wakame Noodle Soup pairs splendidly with Asian-inspired salads. Additionally, it carries similarities to the Japanese dish Nabeyaki Udon, and the vibrant Thai Seafood Soup: all share a rich umami profile with a hearty mix of vegetables and protein.
What You’ll Need
- 12 cups of vegetable broth
- 1 cup of dried wakame seaweed
- 2 cups of soba noodles
- 2 tablespoons of sesame oil
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 cups of mixed vegetables (carrot, bell peppers, etc.)
- 1 small red chili, thinly sliced
- 1 tablespoon of soy sauce
- 2 tablespoons of lime juice
- 1 cup of fresh mushrooms, sliced
- 6 spring onions, thinly sliced
- 6 lime wedges for serving
- Optional toppings: sliced radishes, sesame seeds, cilantro
Method
Step One
Take vegetable broth in a large pot and bring it to a boil. Once boiling, reduce heat to low and add soba noodles. Cook for 4-5 minutes until noodles are al dente, then use tongs to remove and rinse under cold water. Set aside for now.
Step Two
In the same pot with the vegetable broth, add dried wakame seaweed. Let it simmer until it’s rehydrated and plump, which usually takes about 5-7 minutes.
Step Three
While the wakame is simmering, take a separate pan and heat sesame oil on medium heat. Add minced garlic and grated ginger, sauté for a few minutes until fragrant but not browned.
Step Four
Next, add the mixed vegetables and sliced red chili to the sautéed garlic and ginger. Cook for another 5-6 minutes until vegetables are tender.
Step Five
Add the sautéed vegetables to the pot with wakame and broth. Also, add in soy sauce, lime juice and fresh sliced mushrooms. Let the soup simmer for another 10 minutes so flavours can meld together.
Step Six
Distribute the cooked soba noodles among serving bowls. Pour over the hot soup, ensuring to get a good mix of broth, wakame, vegetables and mushrooms in each bowl.
Step Seven
Garnish each bowl with spring onions and a lime wedge. You can also add additional toppings like sliced radishes, sesame seeds or cilantro if desired. Enjoy your Spicy Wakame Noodle Soup while hot!
