8 responses to “Soup Week 2010: Quick Asian Noodle Soup”

  1. MyKidsEatSquid

    This is exactly what I needed today–a good, flavorful soup recipe. I even have Asian noodles in my pantry that have been waiting for a home. I'm wondering if you have any suggested substitutes for mirin–would just regular white grape juice and a little soy sauce work or more chicken broth?

  2. debbie koenig

    MKES, I turn to David Joachim's Food Substitutions Bible in times like this. He says you can swap 1 1/2 to 2 tbsp sugar dissolved in 1/2 cup dry sherry, vermouth, white wine, or sake, OR 1/2 cup amonitallado sherry for 1/2 cup mirin.

    Since this recipe uses 1/4 cup, just halve any of those.

    If you're concerned about using alcohol, even a little bit like this, I'd just add a teaspoon or two of honey to the mixture & call it a day.

    Hope this helps!

  3. One Hungry Mama

    Soup Week–brilliant!! I love it. And this soup couldn't be more perfect for today. YUM!

  4. Susan from Food Blogga

    I agree, Debbie. Soups, especially broth based ones are so healthy, filling, and nutritious. You don't need a diet to lose weight. Just eat more soup!

  5. Paula/adhocmom

    I like this. . a) it has the word quick in it, leads me to believe my husband can do it while I sit back and drink.

  6. debbie koenig

    I like your style, Paula.

  7. Stephanie - Wasabimon.com

    I love Asian soups, but not being good with noodles, I tend to prefer those without. My favorites are tom kha gai and tom yum – two of the best Thai dishes I've ever eaten in my life.

  8. debbie koenig

    Stephanie, what about rice noodles, or cellophane noodles?

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