Best 4 Asian Rice Noodle Soup Recipes

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In search of a flavorful and comforting meal that embraces the vibrant flavors of Asia? Look no further than the world of Asian rice noodle soups. With a symphony of aromatic spices, succulent meats, vibrant vegetables, and the delicate touch of slurp-worthy rice noodles, these soups are a culinary journey waiting to be explored. From the steaming bowls of Vietnamese Pho to the bold and spicy Thai Tom Yum, each bowl promises a unique adventure for your taste buds. So, gather your ingredients, prepare your palate, and embark on a delectable exploration of the best Asian rice noodle soup recipes.

Let's cook with our recipes!

ASIAN CHICKEN-MEATBALL & RICE NOODLE SOUP



Asian Chicken-Meatball & Rice Noodle Soup image

Winter is here and it's time for soup. This meatball soup is perfect for any cold night. Meatballs surrounded with bok choy and rice noodles in an Asian broth.

Provided by A Taste of Brooklyn

Categories     Asian

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

4 scallions, divided
4 large garlic cloves, minced
1 1/4 inches fresh ginger, minced
1 large egg, beaten
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/2 teaspoon five-spice powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 lb ground chicken
1/2 lb ground pork
1 cup plain breadcrumbs
12 cups frankie's chicken stock
1 teaspoon garlic powder
1 teaspoon ground ginger
1 whole star anise
4 dried shiitake mushrooms
3 medium carrots, sliced
3 baby bok choy, quartered lenghtwise
8 ounces thin rice sticks

Steps:

  • Preheat the oven to 400°F. Line a baking pan with aluminum foil and set aside. Finely chop 1 scallion and slice the other 2 into 1 inch bias. In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt and pepper. Add in the chicken, pork and bread crumbs and mix well. Form the mixture into ¾ inch meatballs and place on the prepared baking pan. Place in the oven and bake for about 8 to 10 min, or until lightly browned. Remove and set aside.
  • In the meantime, in a Dutch oven, over high heat, bring the stock to a boil. Lower heat to low, add in the garlic powder, ground ginger, star anise and mushrooms and simmer gently for 10 to 15 min, or until the mushrooms are hydrated and tender. Remove the star anise. Add in the carrots, bok choy and meatballs and simmer until tender, about 10 minute.
  • Cook the rice sticks according to package directions. Drain and evenly divide the noodles amoung 6 large bowls. Thinly slice the mushrooms then arrange the carrots, bok choy, mushrooms and meatballs on top of the noodles. Ladle in the broth, garnish with remaining scallions and serve.

RICE COOKER ASIAN NOODLE SOUP



Rice Cooker Asian Noodle Soup image

Make and share this Rice Cooker Asian Noodle Soup recipe from Food.com.

Provided by Ambrosia for Guen

Categories     Clear Soup

Time 11m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 6

4 cups water
2 tablespoons dried wakame seaweed
1/4 cup bonito flakes
1 large shiitake mushroom
1 1/2 ounces udon noodles
1 1/2 ounces soba noodles

Steps:

  • Place water in rice cooker. Turn rice cooker on to "cook".
  • Place all ingredients in water and leave to boil. If noodles stick out of water, this is ok as they will go limp and all be covered to cook as the water heats up.
  • Once noodles are cooked to desired consistancy, turn off rice cooker and serve in a bowl.
  • You can add soba sauce, furikake, or other toppings as you wish.

SOUTHEAST ASIAN BEEF AND RICE-NOODLE SOUP



Southeast Asian Beef and Rice-Noodle Soup image

Provided by Ruth Cousineau

Categories     Soup/Stew     Beef     Soy     Dinner     Noodle     Green Onion/Scallion     Gourmet

Number Of Ingredients 14

3 pounds meaty beef short ribs
3 pounds beef shank in 2 or 3 pieces
2 tablespoons peanut or vegetable oil, divided
1 large onion, sliced
2 (1-inch) pieces peeled ginger, smashed
1 bunch scallions, white parts smashed and greens chopped
3 garlic cloves, smashed
1 (4-inch-long) fresh red or green chile, stemmed and halved lengthwise
2 quart water
1/4 cup soy sauce
4 whole star anise
1 (4-inch) cinnamon stick
14 ounces dried flat Asian rice noodles
Accompaniments: mint sprigs; thinly sliced seedless cucumber; Sriracha and hoisin sauces; lime wedges

Steps:

  • Pat meat dry. Heat 1 tablespoon oil in an 8- to 10-quart heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch. Transfer to a platter.
  • Cook onion, ginger, white parts of scallions, garlic, and chile in remaining tablespoon oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.
  • Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 21/2 hours.
  • Transfer meat with tongs to a cutting board. Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.
  • Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan. Discard solids. Skim off fat. Season broth with salt, then return meat to broth and reheat.
  • Meanwhile, add noodles to a 4-quart pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 8 minutes. Drain and divide among large soup bowls. Add scallion greens and ladle in soup.

ASIAN-INSPIRED RICE NOODLE SOUP (MICROWAVE)



Asian-Inspired Rice Noodle Soup (Microwave) image

I was craving some kind of Asian-style noodle soup or bowl last night, but I didn't feel like going out. I LOVE the Macau shrimp noodle soup from the Elephant Bar restaurant, and tried to make a homemade version that tasted similar. The Elephant Bar's soup has a lot more veggies in it, but this is good for a quick noodle soup fix!

Provided by Greeny4444

Categories     Clear Soup

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

3 ounces rice noodles, broken into about 2-inch pieces (like Thai Kitchen rice noodles)
12 -14 shrimp, cooked (medium-size, tail off, peeled, deveined, I used cooked frozen ones)
0.5 (12 ounce) bag broccoli cole slaw
2 chicken bouillon cubes
4 cups water
7 drops hot chili sauce, such as Sriracha (optional)

Steps:

  • Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl).
  • Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.
  • Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like).

Tips:

  • Use a variety of vegetables to add flavor and nutrients to your soup. Some good options include carrots, celery, bok choy, and spinach.
  • If you want a heartier soup, add some protein, such as chicken, beef, or tofu.
  • To make your soup more flavorful, use a flavorful broth, such as chicken broth or vegetable broth. You can also add some spices, such as garlic, ginger, and chili.
  • Cook the noodles according to the package directions. Be careful not to overcook them, or they will become mushy.
  • Serve your soup hot, garnished with fresh herbs, such as cilantro or basil.

Conclusion:

Asian rice noodle soup is a delicious and healthy meal that is easy to make. With a variety of vegetables, protein, and spices, you can create a soup that is tailored to your own taste. So next time you're looking for a quick and easy meal, give Asian rice noodle soup a try.

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