We've been enjoying the flexibility and lovely sweet/salty flavors of this noodle soup for many years now. Depending on our mood we add different proteins and seasonal veggies, but this base remains the same. This recipe has been passed on from friend to friend for a while and we have all made our adjustments - I expect you will too! —DJYella
Medium Yellow Onion, halved and cut into sixths (each half)
Medium Carrots, peeled and sliced thick
Broccoli Florets (medium/small florets)
Baby Bok Choy
Mushrooms (I like shitake or a specialty assortment)
Chicken Stock (not low sodium)
Small Lemons (or 2 large), juiced
Sweet Chili Sauce (with garlic)
1-inch sections of Ginger, peeled and grated
Peanuts (for garnish)
Bean Sprouts (for garnish)
Cooked Protein (tofu, chicken, shrimp, etc) if desired
Heat the olive and sesame oil in a wok. Add the onion, carrot, broccoli and mushrooms and mix about (not too long as you want them to stay crisp in the soup). Add the grated ginger and continue to mix. When the ingredients are almost ready (slightly softened) add the bok choy. If you would like to add a protein (tofu cubes, cooked chicken, shrimp, white fish, etc) you would add it here as well. Top off with the sesame seeds and give the mix a quick stir. Set aside.
In a large bowl combine the chicken stock, Sriracha sauce, sweet chili sauce, lemon juice and agave nectar. Combine well with a whisk. Add more heat or acid so that it suites your palate. Set aside. You have your sweet/salty lemonade mixture!
Boil water in a medium pot and then take it off of the heat. Add the rice noodles to the pot, cover them and remove them from the heat. Let them soak briefly so that they are softened (but not soggy). Remove and drain. Do not rinse.
Add the sweet/salty lemonade mixture to the vegetable mix in the wok and let it simmer for a few moments. This is your soup.
Place rice noodles in a bowl. Top with the soup. Garnish with bean sprouts and peanuts (the crunch of the peanuts is lovely with this soup). Add a dash of S&B seasoning and enjoy!