Simple and Tasty Asian Soup
This delicious soup is a customized version of the Asian pho. It is easy to make, and makes several servings for $3-5.
This delicious soup is a customized version of the Asian pho. It is easy to make, and makes several servings for $3-5.
- fresh cilantro chopped
- 2 packets chicken soup base (powder) or a chicken broth/vegetable broth as a substitute. i prefer light flavor of the packets + water
- 1 package rice noodles for soup
- 1 square tofu cut into small cubes
- bean sprouts washed
- green onion chopped
- kikoman soy sauce
- 2 slices lime (if desired, not required)
- 1/4 onion sliced into thin, long slivers
- Carbohydrate 53.2307375 g
- Cholesterol 0.936 mg
- Fat 1.328775 g
- Fiber 1.94462499789894 g
- Protein 6.4773625 g
- Saturated Fat 0.27752875 g
- Serving Size 1 1 Serving (140g)
- Sodium 2346.85875 mg
- Sugar 51.2861125021011 g
- Trans Fat 0.1350875 g
- Calories 254 calories
Step-by-step
- First prepare the broth. I prefer a chicken broth powder, in which you add water, as the flavor is very light. If you cannot find these I suggest buying straight chicken broth and diluting it with some water. Bring the broth to a boil and add the onion. Let the onion soften, then reduce broth to low temperature to keep warm.
- Cook the noodles and set aside. Marinate the tofu after cubing in soy sauce (I prefer kikoman brand as it's much less salty and more flavorful than most, but you can use whatever you chose). Let tofu sit for 5 minutes. Sautee until a little colored and crisp. Add tofu to the broth, some of the soy will be pulled out of the tofu to add a more asiany flavor to the broth.
- The rest is just add to preferred taste. Pour broth into a serving bowl about half full, add bean sprouts, plenty of noodles, several pinches of cilantro and green onion sprinkled on top. I prefer it very herby as it has an extremely fresh taste, but just sprinkle to your liking.
- If desired squeeze some fresh lime into the soup.
- Makes extremely good fresh left overs as well. Store broth separate from noodles, bean sprouts, and herbs.
Traditional phos require hours of simmering beef bones to extract gelatin and aromatic compounds. This streamlined iteration bypasses long extraction phases by employing an instant soup base or diluted broth, achieving savory depth through targeted seasoning rather than prolonged reduction. Boiling the sliced onion directly in the liquid breaks down cell walls, releasing natural sugars into the water to balance the inherent salinity of the powder base.
Managing Texture and Marinade Absorption
Tofu acts as a sponge when exposed to sodium-rich liquids. Cubing the block and resting it in soy sauce for five minutes allows osmotic pressure to draw moisture out while pulling saline umami compounds inward. Sautéing these cubes afterward triggers the Maillard reaction, forming a dehydrated exterior crust that prevents the tofu from dissolving completely when submerged in hot broth later. Rice noodles require separate boiling to prevent their starch from clouding the soup base. Cook them until just al dente, rinse thoroughly in cold water to arrest gelatinization, and store them apart from the liquid if saving portions for subsequent meals.
- Broth tastes overly salty: Dilute the mixture incrementally with water, adding twenty milliliters at a time until salinity drops below the threshold of harshness.
- Tofu remains soggy: Ensure the pan reaches medium-high heat before adding the marinated cubes, and let them sit undisturbed for two minutes to form a proper crust.
- Noodles clump together: Toss drained rice noodles with a neutral high-smoke-point oil immediately after rinsing to maintain individual separation.
