Sometime in my past, early childhood, I fell in love with noodle soup.  It was Campbell’s of course because that’s what noodle soup was in the suburbs in the 1970’s.  My mom would make me a bowl and I would eat it very carefully: broth first, then chicken, then the beloved noodles.  I thought it was the most delicious thing in the world.

Then I discovered Top Ramen.  More noodles and none of that pesky chicken!  (I never liked meat, even as a child.)  It was the first thing I ever made for myself and I would make it as often as my mom would let me.  I ate Top Ramen and Cup of Noodles into my early 20’s when I realized how unhealthy and fattening those two products are.  There was a noodle soup lull in my life until I met Randy who introduced me to pho.

Pho is a Vietnamese soup that uses rice noodles and various cuts of meat.  In the Northwest, most places will have vegetarian option made with tofu and often various vegetables.  Pho is the only food that Randy introduced me to rather than vice versa and I am eternally grateful.  A bowl of pho comes to your table relatively plain.  It is up to you to flavor it up with lime, chiles, cilantro, Thai basil, bean sprouts, Sriacha, and other types of hot sauce which are usually provided for you.

I have tried without success to make my own pho at home – I just can’t get the flavor of the broth right.  I have a terrible sneaking suspicion that the broth at my local joint isn’t actually vegetarian in which case {plugs ears with fingers} la la la!  I can’t hear you!

Ahem.  Anyway, just because I can’t master pho doesn’t mean I don’t make noodle soups.  I make lots of them actually and this is a favorite.  Sweet potato may seem like an unlikely ingredient in an Asian soup but it’s sweetness and texture is most welcome here.  The original recipe calls for a whole head of Napa cabbage which is just too much for me.  I just put in a bit and add tofu to make the soup even more filling and healthy.

One Year Ago:  Some talk about weight and Fruit and Spice Granola

Asian Coconut-Cabbage Soup with Lemongrass
Adapted from Food and Wine
4 Servings

Ingredient notes:  Napa cabbage is the elongated one with the ruffle-y leaves.  For this soup you will want thin rice-stick noodles, the ones that are about angel hair width, not the Pad Thai noodles.  5 tablespoons does sound like a lot of soy sauce, but you will want at least that much and possibly more.

About 14 cups water
6 oz. dried rice-stick noodles
1 tbsp. peanut or canola oil
1 tbsp. finely grated fresh ginger
2 stalks lemongrass – top third discarded, tough outer leaves trimmed, minced
1 pound sweet potatoes, peeled and cut into 1/2-inch dice
10 oz. extra-firm tofu, cut into 1/2-inch dice
5 tbsp. soy sauce
1/4 tsp. crushed red pepper flakes
Salt
6 leaves Napa cabbage, thinly sliced cross-wise
1 -14oz. can “lite” coconut milk
Juice of one lime, plus lime wedges for serving
1 large bunch cilantro, tough stems discarded, tender stems and leaves chopped

1.  Bring 8 cups of water to a boil.  Remove from the heat, add the rice noodles and let soak until the noodles are softened, about 4 minutes.  Drain and transfer to a large bowl.

2.  Heat the oil in a large saucepan.  Add the ginger and lemongrass and cook over moderately low heat, stirring, until fragrant, about 2 minutes.  Add the remaining 6 cups of water, cover and bring to a boil over high heat.  Add the sweet potatoes, tofu, soy sauce, and crushed red pepper and season with salt.  Lower the heat, cover and simmer until the potatoes are tender, 7-10 minutes.

3.  Add the cabbage and coconut milk and simmer, uncovered, for 5 minutes.  Stir in the lime juice and cilantro.  Add the noodles and stir until heated through.  Ladle the soup into bowls and serve with lime wedges.