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  • glennapritzlaff

Umami Noodle Soup


So, this isn’t technically a ramen recipe because I used vermicelli. Most ramen noodles aren’t gluten free (and I love them but my husband doesn’t) so we have been using gluten free vermicelli which is a Vietnamese rice noodle. THEY ARE SO GOOD. I love the thinness of vermicelli and how quickly it cooks in the broth. I’m calling this Umami Noodle Soup because its full of ginger, garlic, and mushrooms so its earthy, spicy, and warm. It’s savory and meaty and it’s the perfect Fall comfort food. Bonus, it doesn’t take long to make and its pretty healthy too!


What you need:


2 tbsp olive oil

2 tbsp butter

4 tsp fresh ginger (I use the frozen Dorot cubes)

4 cloves garlic, thinly sliced

1 small yellow onion, thinly sliced

1 cup mixed fresh mushrooms

salt and pepper

1 1/2 tsp gochujang paste

1 tsp sesame oil

2 tbsp soy sauce

2 quarts of low sodium chicken broth

1 lb of boneless skinless chicken thighs

1 head of baby bok choy, pulled apart and 1 inch sliced off of the bottom

Individual servings of vermicelli


*Chili Crisp or sriracha hot sauce for serving


I made this soup intentionally mild so that people can doctor it up as they wish. It’s loaded with flavor but it won’t be spicy until you add the hot sauce or chili crisp at the end. I’ve been working on the kids branching out with flavors and they aren’t quite there on super spicy foods yet so we left the heat out. It’s still really easy to add heat later on. We all enjoyed it our own way!


Begin by heating the olive oil and butter in a soup pot and adding the ginger, garlic, onion, and mushrooms over medium heat. Sprinkle over some salt and pepper. Stir occasionally for about 5-10 minutes. Next add the gochujang paste and stir to combine. After a few more minutes pour in all of the chicken broth, sesame oil, and soy sauce. Bring to a boil. Add the chicken thighs and simmer for 20 minutes until the chicken is ready to pull apart. Remove the chicken thighs from the pot and shred with a fork. Return to the pot and add the bok choy. Simmer the soup for an additional 10 minutes. Place the individual serving of vermicelli in a bowl (I buy them in 4 packs) and pour the soup over the top until the noodles are fully covered. Let stand for 3 minutes and serve. Enjoy with your favorite hot sauce or my new go-to Chili Crisp. YUM!!



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