Easy Asian-Style Noodle Soups

One thing I love about Asian-style soups is that they require little advance planning, and are ready to go from counter to soup pot to table in 30 minutes or less. I do find, though, that unlike other soups that benefit from long simmering and that taste even better after a day or so, Asian soups taste best just done. So, I try to plan them so that they yield no leftovers. This is especially true in the case of noodle soups—the noodles absorb much of the broth when refrigerated overnight, leaving you with more of a noodle dish than a soup.

• Japanese Soba Noodle Soup with Tofu and Spring Greens
• Rice-Stick Noodle Soup with Lettuce and Shiitake Mushrooms
• Udon Noodle Soup with Crisp Vegetables

Japanese Soba Noodle Soup with Tofu and Spring Greens

Serves: 6
Adapted from Vegetarian Soups for All Seasons

Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what’s left. This simple soup comes together in less than 30 minutes.

• One 8-ounce package soba (buckwheat) noodles
• One 32-ounce container vegetable broth
• 6 to 8 medium-sized shiitake mushroom caps, sliced
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons natural granulated sugar
• 2 to 3 teaspoons minced fresh ginger, to taste
• 3 scallions, thinly sliced
• 8 ounces soft or firm tofu
• 8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
• 1 cup chopped baby bok choy, tatsoi, or mizuna, optional
• Freshly ground pepper to taste

Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.

Meanwhile, combine the stock, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.

Stir in the noodles. Add two cups additional water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and some additional soy sauce if needed. Heat through and serve at once.

Rice-Stick Noodle Soup with Lettuce and Shiitake Mushrooms

Serves: 4 to 6
Adapted from Pasta East to West

This simple soup is a good introductory course for a mixed vegetable and tofu stir-fry.

• 4-ounce bundle rice-stick noodles
• 32-ounce carton natural vegetable stock, or 4 cups water with 2 vegetables bouillon cubes
• 4 ounces fresh shiitake mushrooms, cleaned, stemmed, and thinly sliced
• 1/2 large head Romaine lettuce, thinly shredded
• 1 to 2 teaspoons natural soy sauce, to taste
• 2 scallions, thinly sliced
• Freshly ground pepper

Combine the rice-stick noodles with enough hot water to cover in a heatproof container. Let them soak, covered, until al dente, about 20 minutes, or according to package directions. Drain well, then transfer the noodles to a cutting board and chop them in several directions to shorten.

Meanwhile, combine the vegetable stock with the shiitakes in a soup pot and bring to a simmer. Cover and simmer gently for 10 minutes.

Add the lettuce, scallions, and soy sauce and simmer for 2 to 3 minutes more, just until the lettuce is slightly wilted. Stir in the noodles, then season to taste with freshly ground pepper, and serve at once.

Udon Noodle Soup with Crisp Vegetables

Serves: 4
Adapted from Pasta East to West

Here is a Japanese-style soup inspired by one I sampled in a New York City noodle shop. Thick noodles in a hot broth are topped with crisp raw vegetables. It’s an unusual but simple presentation, which you can start making just minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon.

• 32-ounce carton natural vegetable stock
• 3- to 4-inch piece kombu (sea vegetable), optional
• 1 tablespoon reduced-sodium soy sauce, or to taste
• 4 to 5 ounces udon noodles, broken in half
• Freshly ground pepper to taste
• 1/2 medium red bell pepper, sliced into very thin rings
• 1 medium carrot, coarsely grated
• 1 cup loosely packed watercress (if unavailable, substitute shredded dark green lettuce)
• 2 scallions, green and white parts, thinly sliced

Combine the stock, kombu, and 2 cups water small soup pot and bring to a rapid simmer. Add the udon and simmer for 6 to 8 minutes, until al dente. Add soy sauce to taste, along with a few grindings of pepper.

Divide the broth and noodles among 4 serving bowls. Top each with some bell pepper, carrot, watercress, and scallion. Serve at once.