Recipe: Rice Noodle Soup

I’ve been experimenting with the idea of making home-made ramen soup, without having to use a deep-fryer.  Here’s the recipe I’ve come up with, so far.  All ingredients are approximate; a little variation shouldn’t damage the overall effect.  This is entirely gluten-free, except for the oyster sauce, which is optional.  Bon appetite!

Homemade Rice Noodle Soup:

8 oz. wide, uncooked rice noodles
lots and lots of water
juice from 4 limes
1 cup mushrooms, sliced
1 can chicken broth
1 can sardines
1/2 bunch of cilantro, finely chopped
1/2 bunch bok choy, diced
1 cup green beans, stems removed
4 green onions, finely chopped
1/3 bunch spinache, coursely chopped
1 carrot, finely chopped
1/2 shoot lemon grass, whole or halved (to fit into the pot)
4 large cloves garlic, finely-chopped
1/3 bunch basil, finely chopped
1/4 tsp. powdered ginger (to taste)
1/2 cup Bragg’s soy sauce (low sodium, gluten-free), to taste
3 tbsp. clam sauce, to taste
3 tbsp. fish sauce, to taste
1 tbsp. coconut butter (as needed)
2 tbsp. oyster sauce, to taste (optional; NOT gluten-free)
1 or more fresh chili peppers, finely-chopped, to taste (optional)
one “sunny-side-up” egg per serving (optional)


Melt the coconut butter and set it aside.  Bring a large pot of water to a boil, leaving enough room for the rice noodles.  Add the noodles and boil them until they’re firm, but pliable (about 4 minutes).  Immediately drain them, and place into a large bowl.  Pour coconut butter over them, and gently toss until the noodles are as evenly coated as is possible without breaking them (using as much coconut butter as is required).  Set aside.

Combine all other ingredients except the egg in a large pot, and add enough water to almost cover them (about 1/2 inch below the top of the ingredients).  Bring to a boil and then reduce to medium heat, simmering with the lid on, at a low boil until all ingredients are soft, and broth is very flavorful (about 20 minutes), stirring occasionally.  When done, remove and discard the piece(s) of lemon grass.

Optionally, cook eggs, individually, in a frying pan, leaving the yolks runny and unbroken.

To serve, first place the rice noodles in a large bowl, filling it about 1/2 of the way.  Then use a ladle to scoop the broth and vegetables into the bowl, on top of the noodles.  If desired, top with a sunny-side-up egg.  Serve immediately.

Makes 6-8 servings.