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Spicy Oven-Cooked Asian Noodle Soup with Cauliflower, Broccoli, and Bean Noodles Recipe

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4.1 from 4 reviews

A delicious and easy-to-make Asian Noodle Soup featuring roasted cauliflower, broccoli, and a spicy, flavorful broth. This recipe combines oven-roasted vegetables with a hot, spicy broth poured over delicate bean thread noodles, creating a warm, comforting dish with a perfect balance of heat, umami, and sweetness.

Ingredients

Vegetables

  • 1 lb. (~450g) cauliflower (including leaves and stems)
  • ½ lb. (~230g) broccoli (including leaves and tender stems)
  • ¼ lb. (~100g) onion (red, yellow, or white), thickly sliced
  • 1 teaspoon salt
  • 1 tablespoon neutral oil

Broth & Seasoning

  • 5 cups hot water
  • 2 stock cubes
  • 4 teaspoons tamari
  • 2 teaspoons red pepper flakes
  • 4 teaspoons sugar (brown or white)
  • 1 teaspoon salt (adjust to taste)
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon corn starch (corn flour)
  • 3 teaspoons sesame oil

Noodles & Garnishes

  • 2 "nests" (~100g) bean thread noodles
  • 1 fresh red chili
  • A handful cilantro (coriander) leaves
  • 2 stalks scallions (spring onions)
  • 2 teaspoons toasted sesame seeds

Instructions

  1. Prep Work and Measuring: Begin by gathering and measuring all ingredients precisely to ensure smooth cooking.
  2. Preheat Oven: Set the oven to 350℉ (180℃) to prepare for roasting the vegetables.
  3. Chop Vegetables: Cut cauliflower and broccoli into large florets, including their stems and leaves. Slice onions thickly.
  4. Roast Vegetables: Place the chopped vegetables in a deep baking tray. Drizzle with neutral oil and sprinkle with 1 teaspoon salt. Toss to coat evenly and spread the vegetables out in a single layer. Roast in the oven for 15 minutes, stirring once or twice for even cooking.
  5. Prepare Broth: Boil 5 cups of water and transfer to a large bowl. Add stock cubes, tamari, red pepper flakes, sugar, 1 teaspoon salt, ginger garlic paste, corn starch, and sesame oil. Whisk thoroughly until well combined.
  6. Assemble Soup in Tray: Remove the roasted vegetables from the oven and transfer them to a plate or another tray temporarily. Place the opened bean thread noodle nests back in the empty tray. Pour the hot broth evenly over the noodles; they will become transparent and soft within minutes. Return the roasted vegetables on top of the noodles, using their weight to lightly press the noodles down.
  7. Bake Soup: Cover the tray tightly with aluminum foil and place it back in the oven. Bake for an additional 15 minutes to meld flavors and finish cooking the noodles.
  8. Add Garnishes and Serve: Take the tray out of the oven, garnish with sliced fresh red chili, chopped cilantro leaves, scallions, and toasted sesame seeds. Serve the soup warm and enjoy the flavorful and spicy comforting dish.

Notes

  • The stock cubes add rich umami flavor; vegetable or chicken-based can be used according to preference.
  • Tamari is a gluten-free soy sauce alternative; regular soy sauce can be substituted if preferred.
  • Bean thread noodles are delicate and soften quickly in hot liquid; handle gently.
  • Adjust red pepper flakes and fresh chili amount to control spiciness to your taste.
  • Using cauliflower and broccoli leaves and stems reduces waste and enhances flavor.

Find it online: https://recipefeastful.com/spicy-oven-cooked-asian-noodle-soup-with-cauliflower-broccoli-and-bean-noodles-recipe/