Flavors of Vietnam Soup
July 20, 2010 in Soups/Stews by Joyce Bunderson
This is an example of Mediterranean-style recipes; yes, I did pass my elementary geography class. The point is that you can eat Mediterranean-style, with any cuisine in mind. All traditional diets include healthy whole foods. I was attracted to making this soup when my friend Shawn, a native of Vietnam, told me about having radishes in soup. I have never had radishes other than in salad, so this is my American version of Vietnamese soup.
I suggest that you prepare all your ingredients before starting the cooking phase. This recipe is finished so quickly, you will not have time to do much in the few minutes that it’s cooking. Including the washing, chopping and cooking this meal is done in about 25 minutes; it’s definitely a ‘do again’ for me – we really enjoyed the flavor.
Flavors of Vietnam Soup
By Published: July 20, 2010
This is an example of Mediterranean-style recipes; yes, I did pass my elementary geography class. The point is that you can eat …
Ingredients
- 4 teaspoons extra virgin olive oil
- 1 tablespoon ginger fresh, minced
- 1/2 cup scallions/green onions chopped
- 2 cups water
- 4 ounces whole wheat capellini (angel-hair pasta)
- 1 anchovy ground to paste (Don’t worry, your soup will not taste like anchovies.)
- 1 teaspoon basil dried leaves
- 1/2 cup radishes chopped
- 1 cup spinach chopped
- 1/2 pound tofu extra firm, cubed
- 1/2 cup bean sprouts fresh mung
- 2 tablespoons lime juice
- 1 cucumber peeled, seeded and thinly sliced
- 1 lime wedges for serving
- 1 1/2 tablespoons sesame seeds toasted
- Mint leaves
Instructions
- Gather the vegetables.
- Peel and mince the ginger.
- Peel, remove the seeds and julienne the cucumbers.
- Crush an anchovy to paste.
- In a large pot, heat the oil. Add the scallions and ginger, saute; this infuses the oil with the flavors of the scallions and ginger.
- Saute ginger and scallions for about about two minutes.
- Add the broth and/or water and bring to a boil.
- Add the whole wheat capellini and anchovy paste to the broth mixture. cook for about 3-4 minutes
- Turn the heat up to medium high then add the radishes.
- Add the spinach.
- Add the sprouts.
- Add the tofu.
- Stir and simmer for about 3 minutes.
- Serve and top with cucumber, lime wedges, sesame seeds and mint leaves.
