Asian Noodle Soup
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 4
INGREDIENTS
1 tbsp olive oil
1 onion, peeled and finely diced
2 cloves of garlic, minced
2 stalks lemongrass
4 cups vegetable stock
250g/8oz tofu, pressed and cut into small cubes
250g/8oz mushrooms, sliced
2 carrots, peeled, sliced lengthwise and finely sliced
5 spring onions, sliced
½ tsp salt
¼ tsp cayenne pepper
¼ tsp sesame oil
1 tsp soy sauce
200g/7oz rice noodles
spring onion, to garnish
red chile, to garnish
INSTRUCTIONS
Heat the olive oil in a large sauce pan or Dutch oven.
Sauté the onion and garlic for 5 minutes. Add the lemongrass and stir until fragrant.
Add the stock, tofu, carrot and mushrooms and simmer the soup for 15 minutes.
Add the noodles, spices, sesame oil, soy sauce and spring onions and simmer for 5 minutes.
Divide the soup over individual bowls and garnish with spring onion and red chile.
From theveganyear.com