Sunday, January 31, 2010

Quick (& Gluten-Free) Noodle Soup

Even though there's nothing in the winter like a mug of heissi schoggi (hot chocolate), a close second is a warm bowl of creamy soup. Watching the large flakes fall day and night throughout Zürich, I've been puréeing and simmering at least weekly. After stopping at the organic vegetable market at Helvetiaplatz I made a squash soup capped with some fresh cheese. I also made some spinach and cucumber soup (very green) with a dollop of labneh (Turkish strained yogurt). And tonight I threw together a quick noodle soup with ingredients from a local international foods market. Once you have the ingredients, all you need is 10 minutes to make this soup (no chopping involved)!

Glass-Noodle Soup w/ Soy Dumplings

750ml(about 3 cups) hot water
3 t GF vegetable boullion
1/2 cup dehrydrated soy balls*
3 generous handfuls of dry glass (mung bean) noodles*
2 - 3 T Braggs (or tamari sauce)
1 t herbes de provence
1/4 t ginger, ground
1/4 t cumin
1/4 t onion powder
1/2 cup shredded vegetables (leeks, carrots, celery) - optional

  • Bring the water to a boil and stir in the boullion.
  • Add the soy balls, herbs and spices and allow to simmer for 10 minutes.
  • Add the Braggs, vegetables (if using), and glass noodles and allow to simmer for a further five minutes.
  • Remove from heat and allow to cool slightly.
  • Eat and slurp :)
*I found the soy balls at a Sri Lankan grocer near other dried snacks such as roasted chickpeas. The glass noodles were there as well and should be available at most Asian markets (be sure to find the packets made from bean flour rather than wheat flour).

Stay warm~ c*xx

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