My version of a Vietnamese noodle soup, simple and delicious!

Hey there!

Finally I’ve got a new super simple and as always absolutely delicious dinner recipe for you. I’ll share a super easy soup recipe with which is inspired by a Vietnamese noodle soup I had a few months ago.

I actually first got hooked on those delicious Vietnamese noodle soups when my friend and I stumbled across this lovely Vietnamese restaurant in Berlin on our amazing three-day trip to this awesome city. We were walking around looking for a place to have dinner and then in some courtyard hidden from the main street we discovered this great restaurant and that’s where I had my first Vietnamese noodle soup. I’ve actually got no clue whatsoever what kind of soup it was but it was a tad spicy, there was a lot of coriander, which I love, rice noodles, vegetables and tofu. Just delish!

After coming back from Berlin I started looking out for Vietnamese restaurants in my area yet I couldn’t really find any that appealed to me. So I actually had to wait to have my next delicious noodle soup until I went to Sydney a few weeks ago.

After having another one of those yummy soups the other week I decided it was time to make one up myself. I researched different recipes and just jumbled them all up to fit my own preferences. What I came up with was a delicious slightly spicy broth with a heavenly flavour which I achieved by adding onion, garlic, ginger, chilli flakes, soy sauce, cloves and coconut butter to some vegetable broth. For the other ingredients I just used the veggies I had on hand which happened to be zucchini, capsicum, carrot and avocado. Obviously I also included the obligatory rice noodles and some delicious slightly crispy baked tofu.

So for now I’ll leave you with this incredibly easy and absolutely delicious recipe, which is perfect for a busy weeknight since it hardly takes any time to prepare.

This makes enough for two people:

• 1.5 l water
• 1 onion
• 1 clove of garlic
• chilli flakes
• 1tsp vegetable stock
• 1/2 lime
• 1/2 tsp freshly grated ginger
• 3-4tbs soy sauce (add less to start off with and adjust to your likings)
• 1tsp coconut butter
• 2 cloves

• 100-150 g rice noodles
• 1/2 avocado
• a bunch of coriander
• 250g tofu
• soy sauce
• rice vinegar
• 1 zucchini
• 1 carrot
• a few chopped cashews to sprinkle on top
• salt
• a little vegetable oil

1. Peel your onion, garlic and ginger. Cut the onion in half and grate the ginger. Cut half of your lime into quarters.
2. Add the onion, garlic, ginger, soy sauce, chilli flakes, stock , cloves and coconut butter into a pan together with 1.5 l of water. Let the mixture come to a boil then turn down the heat, cover and let it simmer for approx. 30 minutes.
3. While the flavours of your broth are coming together cut your tofu into 1cm cubes add 1tsp of soy sauce and some rice vinegar and let it sit for 15 minutes. Preheat your oven to 180°.
4. While your tofu is marinating finely slice your capsicums and peel your carrots, slice the avocado and cut up your zucchini.
5. Fry your zucchini.
6. Transfer your marinated tofu onto a baking sheet and bake for approximately 10-15 minutes or until slightly golden brown.
7. Boil your noodles.
8. When your noodles are cooked and the tofu’s finished arrange your noodle bowls.
9. Add the noodles on the bottom and top with the veggies and tofu now pour your broth over the whole thing. Add the fresh coriander, you cashews and a squeeze of lime juice if you like.

Voila a delicious and super simple Vietnamese inspired noodle soup. Easy and delicious, just what I need when I’m super busy. I’m actually just before my final exams at high school and I always have fair bit to do so I’m always glad when my daily cooking session doesn’t take too long. Yet I still have to admit those cooking sessions have honestly become my relaxation time of the day and I do enjoy them so so much.

Have fun in the kitchen.

Bisous