{"id":2522,"date":"2008-05-25T14:40:00","date_gmt":"2008-05-25T14:40:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/05\/rice-noodle-soup-to-warm-up-the-weekend\/"},"modified":"2015-12-29T09:24:46","modified_gmt":"2015-12-29T09:24:46","slug":"rice-noodle-soup-to-warm-up-weekend","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/rice-noodle-soup-to-warm-up-weekend\/","title":{"rendered":"Rice noodle soup to warm up the weekend…"},"content":{"rendered":"

\"Vegan <\/picture><\/p>\n

As the temperatures are gradually getting lower over here, soups are most welcomed. I prefer chunky soups but do enjoy pureed ones as well. Yesterday night I felt more like a light chunky soup and Chinese soups are my favourite kinds of soup. And they are pretty simple to make too.<\/p>\n

Just before serving, I threw in some raw mung beans sprouted at home. They add flavour and crunch to the soup. The mung beans were still newly sprouted, just after five days.<\/p>\n

You can sprout your own beans too. Just place some mung beans on a plate or large bowl. Cover with water but not completely. The beans should be half in water and half in contact with air. Place in a corner where the beans won\u2019t be in direct sunlight. Check water daily and add as required. Another way you could do this to line a colander with a wet cloth and add the beans on top of the cloth. Keep cloth wet.<\/p>\n

\"Growing <\/picture><\/p>\n

Sprouted beans can be used raw in salads or cooked in soups and stir fries.<\/p>\n

One thing about the rice noodles to use. Be sure to get a good brand that does not go all soggy as soon as it is immersed in boiling water. Or some brands also have a tendency to break into small pieces. I guess you\u2019ll have to try different brands to know which ones are good. I used this one but don\u2019t know if it\u2019s available everywhere.<\/p>\n

\"Vegan <\/picture><\/p>\n

So yesterday for diner and today for Sunday brunch I had this nice warm Chinese soup.<\/p>\n

Ingredients (4 servings)<\/strong><\/p>\n

2 carrots, thinly sliced
\n1 bunch Chinese greens, chopped to 3 \u2013 4 cm in length (adjust quantity according to volume yielded)
\n10 \u2013 12 dried shitake mushrooms (soaked in hot water for at least \u00bd hour), sliced
\n1 can baby corn, cut into pieces
\n2 tablespoons hoisin sauce
\n1 piece ginger (3 \u2013 4 cm long), grated or finely chopped
\n1 tablespoon cornstarch
\n1 teaspoon cornstarch<\/p>\n

2 layers rice noodles (or 250 g)
\nWater as needed to make soup<\/p>\n