This soup is beautiful. I don’t think there is another word for it. Clean, fresh, refreshing . . . those come close. I think it’s the combination of the aromatic, zingy ginger and the gentle but persistent heat of the chili flakes and green onions butting up against the fresh veggies and cilantro, the substantial Hodgson Mill Whole Wheat Egg Noodles, and lots of good-quality vegetable broth. The slices of sirloin steak on top are an enticing contrast, more of a tasty garnish than the main event. I think if you took any one piece of the equation away, it might all fall apart.
I know it might seem a little odd to use egg noodles in this soup; maybe you were expecting rice noodles, like a vietnamese pho. But I think white rice noodles are just filler. The combination of whole wheat and a touch of egg add just the right amount of body to the soup, which doesn’t otherwise have a lot of fat. I love biting into the soft noodles along with a slightly crisp carrot or slice of squash. These noodles are just as good in this slightly exotic dish as they are in a comforting chicken noodle soup. Read More »
I used Hodgson Mill Whole Wheat Egg Noodles in this recipe for their taste and to provide some extra protein since this dish falls into the meatless category. They also hold up really well with the thick roasted tomato and caramelized onion sauce. Hodgson Mill Whole Wheat Egg Noodles aren’t like traditional egg noodles. They are a thick cut, short, rectangular shape – much more like homemade egg noodles than their distant cousin – the flimsy, ruffled, white flour egg noodle. I don’t think this dish would be nearly as good without them. Read More »