Crafting this Yunnan Rice Noodle Soup is a delightful journey through savory layers of flavor, from the aromatic ginger and garlic base to the tender slices of beef or chicken simmered to perfection. Each bowl is a vibrant tableau, garnished with cilantro and the subtle heat of red chili, inviting you to embrace a cozy moment of culinary bliss.
Yunnan Rice Noodle Soup is one of my favorites. Its nourishing mix of rice noodles and protein-rich beef makes a fragrant, flavorsome chicken stock sing.
Soy sauce, sesame oil, and as a recent addition from the kitchen of one of my chefs, fresh greens like spinach elevate the soup profile. To me, it’s a comforting, balanced meal.
And I adore it.
Yunnan Rice Noodle Soup Recipe Ingredients
- Rice Noodles: Gluten-free, high in carbohydrates, excellent for quick energy.
- Beef or Chicken: Rich in protein, provides essential amino acids, supports muscle repair.
- Chicken Stock: Flavorful base, contains minerals and gelatin, aids digestion.
- Soy Sauce: Adds umami flavor, contains sodium, enhances taste.
- Sesame Oil: Nutty aroma, contains healthy fats, supports heart health.
- Garlic: Adds depth, contains allicin, boosts immune system.
- Ginger: Warming spice, aids digestion, has anti-inflammatory properties.
- Spring Onions: Mild flavor, source of vitamins A and C, adds freshness.
- Bean Sprouts: Crunchy texture, high in fiber, low in calories.
- Spinach: Leafy green, rich in iron and vitamins, supports overall health.
Yunnan Rice Noodle Soup Recipe Ingredient Quantities
- 250g (9 oz) rice noodles
- 200g (7 oz) thinly sliced beef or chicken
- 1 liter (4 cups) chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 inch ginger, sliced
- 2 spring onions, chopped
- 100g (3.5 oz) bean sprouts
- 100g (3.5 oz) spinach or leafy greens
- 1 red chili, sliced
- Fresh cilantro, for garnish
- Salt and pepper to taste
How to Make this Yunnan Rice Noodle Soup Recipe
1. Prepare the rice noodles by soaking them in hot water for around 10 minutes until they are softened. Drain the noodles and put them aside.
2. In a big vessel, warm the vegetable oil over a medium flame. Toss in the minced garlic and the sliced ginger, and cook until they give off a good smell.
3. Add the soy sauce, rice vinegar, and sesame oil to the chicken stock and bring the mixture to a gentle simmer.
4. Add the beef or chicken, cut into very thin slices, to the simmering broth and cook until the meat is just cooked through, about 3-5 minutes.
5. Add salt and pepper to the broth to make it taste good. If you want even more flavor, try adjusting the soy sauce or vinegar.
6. Introduce the soaked rice noodles into the pot and allow them to warm through for approximately 2 minutes.
7. Mix in the bean sprouts, spinach or other tender greens, and the sliced red chili, cooking for another 1–2 minutes until the greens are wilted and the sprouts are tender.
8. Take the pot off the burner and mix in the cut spring onions.
9. Scoop the soup into bowls, making sure to divide the noodles, meat, and vegetables evenly.
10. Top each bowl with freshly chopped cilantro and present piping hot. Savor your Yunnan Rice Noodle Soup!
Yunnan Rice Noodle Soup Recipe Equipment Needed
1. Large pot
2. Medium mixing bowl
3. Colander or strainer
4. Knife
5. Cutting board
6. Wooden spoon or spatula
7. Measuring cups
8. Measuring spoons
9. Ladle
10. Bowls for serving
FAQ
- What type of rice noodles should I use?Any type of flat rice noodles can be used for this soup, but the noodles most commonly used in Yunnan Rice Noodle Soup are of medium width.
- Can I use a different protein?Certainly! You can substitute beef or chicken with any protein of your choice, including: shrimp, tofu, or pork.
- Is there a substitute for sesame oil?In the absence of sesame oil, you can substitute in a small amount of peanut oil for a similarly flavored, nutty oil.
- How do I make the soup less spicy?You can reduce the quantity of red chili or leave it out entirely, to make this dish suit your taste for spiciness.
- Can this soup be made vegetarian?Yes, use vegetable stock and substitute tofu or additional vegetables for the meat.
- What greens work well in this soup?This soup can be made with a variety of greens: spinach, bok choy, or Chinese cabbage are excellent choices.
Yunnan Rice Noodle Soup Recipe Substitutions and Variations
Rice noodles: Use glass noodles or soba noodles for a substitute that offers a different texture.
Beef or chicken that has been sliced very thinly: For a vegetarian alternative, use tofu or mushrooms.
Vegetarian broth: Replace chicken stock with vegetable stock for a lighter, vegetarian-friendly broth.
Tamari is a gluten-free alternative to soy sauce.
Spinach or leafy greens: Kales or bok choy can serve as substitutes.
Pro Tips
1. Marinate the Meat: For extra flavor, consider marinating the beef or chicken in a little soy sauce, ginger, and garlic for 20-30 minutes before cooking. This will infuse the meat with additional taste and tenderness.
2. Control Noodle Texture: To prevent the rice noodles from becoming too soft and mushy, rinse them in cold water immediately after soaking. This will stop them from cooking further and help them maintain a pleasant texture when added to the soup.
3. Enhanced Broth Flavor: Simmer a small bundle of cilantro stems and a few star anise pods in the broth for added depth of flavor. Remember to remove them before serving.
4. Chili Heat Management: Adjust the amount of sliced red chili to your liking. If you prefer a milder soup, de-seed the chili before slicing. Alternatively, keep the seeds if you enjoy more heat.
5. Fresh Garnish Tips: Add a squeeze of fresh lime juice to each bowl just before serving. This will brighten the flavors and provide a fresh contrast to the rich broth. Additionally, consider offering extra chili slices, soy sauce, and lime wedges on the side for individual customization.
Yunnan Rice Noodle Soup Recipe
My favorite Yunnan Rice Noodle Soup Recipe
Equipment Needed:
1. Large pot
2. Medium mixing bowl
3. Colander or strainer
4. Knife
5. Cutting board
6. Wooden spoon or spatula
7. Measuring cups
8. Measuring spoons
9. Ladle
10. Bowls for serving
Ingredients:
- 250g (9 oz) rice noodles
- 200g (7 oz) thinly sliced beef or chicken
- 1 liter (4 cups) chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 inch ginger, sliced
- 2 spring onions, chopped
- 100g (3.5 oz) bean sprouts
- 100g (3.5 oz) spinach or leafy greens
- 1 red chili, sliced
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions:
1. Prepare the rice noodles by soaking them in hot water for around 10 minutes until they are softened. Drain the noodles and put them aside.
2. In a big vessel, warm the vegetable oil over a medium flame. Toss in the minced garlic and the sliced ginger, and cook until they give off a good smell.
3. Add the soy sauce, rice vinegar, and sesame oil to the chicken stock and bring the mixture to a gentle simmer.
4. Add the beef or chicken, cut into very thin slices, to the simmering broth and cook until the meat is just cooked through, about 3-5 minutes.
5. Add salt and pepper to the broth to make it taste good. If you want even more flavor, try adjusting the soy sauce or vinegar.
6. Introduce the soaked rice noodles into the pot and allow them to warm through for approximately 2 minutes.
7. Mix in the bean sprouts, spinach or other tender greens, and the sliced red chili, cooking for another 1–2 minutes until the greens are wilted and the sprouts are tender.
8. Take the pot off the burner and mix in the cut spring onions.
9. Scoop the soup into bowls, making sure to divide the noodles, meat, and vegetables evenly.
10. Top each bowl with freshly chopped cilantro and present piping hot. Savor your Yunnan Rice Noodle Soup!
