The stock in this soup is an explosion of flavors, from roasted garlic and onions, to clove, cinnamon, chilies and the umami that miso brings. If you have time, make the stock the day before so the flavors can infuse overnight. The lime juice balances the heat nicely. For the toppings, you can add any vegetables that you like. I just choose these to have different textures in one bite. The fried wontons strips and sliced sugar snaps give it a nice crunch. For the noodles, I used rice flakes. It was the first time I saw them at my Asian store so I gave them a try and I liked them, but you can use whichever noodle you prefer.
This recipe serves 3.
For the spicy vegetable stock:
1 head of garlic
2 red onions
1 star anise
2 cinnamon sticks
1 tablespoon of chopped ginger
1 tablespoon of red miso paste
1 teaspoon of Sichuan pepper powder
3 tablespoons of chili bean sauce
1 bay leaf
½ a teaspoon of ginger powder
1 tablespoon of brown sugar
½ teaspoon of celery salt
3 litters of boiling water
½ teaspoon of garlic powder
½ teaspoon of onion powder
1 tablespoon of ginger syrup or honey
Juice of 2 limes
1 tablespoon of sesame oil
100grs of sliced sugar snap peas
100grs of fried wonton strips
100grs of rice noodles or the noodles of your choice (I used rice flakes)
1 cup of frozen shelled edamame
2 baby paksoi, leaves separated
1 spring onion, thinly sliced
A handful of Enoki mushrooms
Sesame seeds for serving
2 soft boiled eggs (7 minutes)
You can make the stock in advance. I made it the night before to let all the flavors infuse. Wrap the garlic bulb in foil with about 1 tablespoon of vegetable oil. Do the same for the 2 red onions. Roast them for 1 hour at 180C/350F. Once they are roasted. Squeeze the roasted garlic from the shell. Peel the roasted onions and chop them.
Pour 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the roasted garlic, roasted onions, cloves, star anise, cinnamon, ginger, miso paste, Sichuan pepper powder, chili bean sauce, bay leaf, ginger powder, brown sugar, celery salt, garlic powder, onion powder and ginger syrup. Cook while stirring for about 3 minutes. Then add the boiling water. Give it a good stir so that there is nothing sticking at the bottom.
Lower the heat to the lowest and let it simmer for 1 and a half hour.
It you have time; once the stock is done, covered it and let it infuse overnight. If not, just pass it through a fine mesh sieve. Set it aside.
To fry the wontons, I just thinly sliced them into strips using a pair of scissors. Then pan-fry them in vegetable oil until golden.
For the rice noodles, I cooked them according to package instructions in a different pot.
Once you are ready to serve, reheat the stock over medium heat. Add the lime juice and sesame oil.
Add the sliced sugar snaps, paksoi and frozen edamame. Stir for about 1-2 minutes and then divide it over 3 bowls. Add the rice noodles and top with some spring onions, sesame seeds, soft boiled eggs, Enoki mushrooms and fried wontons. Enjoy!
For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.