It’s cold outside and all I want is some spicy noodle soup, don’t you? I love pasta but instant noodles aren’t healthy for your overall well-being. I also wanted to try fresh homemade ramen but finding a restaurant with a good plant-based version is almost impossible. So one day I decided to give it my best shot and the results were miraculous. Seriously, I even impressed myself with this one. I went through a large series of soup concoctions throughout the winter with assorted sizes of noodles as well as a plethora of ingredients & spices. They were all extremely delicious, while also providing some much-needed warmth and safeguarding nutrients.
For this one, I used Gardein Meatballs for the soup but if you can’t find it in your local market, that is ok, the soup will still taste fantastic. I have made a couple of versions without them and they were all mouthwateringly good. I highly suggest you cook on medium heat to get the real flavors of the vegetables and spices to shine through. I have made several mistakes cooking my food in high heat in the past and realized that there is a huge difference in flavor and health benefits.
Spicy Soup Noodle
- Coconut Oil - 1 tablespoon
- Potato - 1
- Red Onion - 1/2
- Radish - 1 cup
- Cumin Seed - 1 teaspoon
- Turmeric - 1/2 teaspoon
- Cumin Powder - 1 teaspoon
- Cardamom - 3 cloves
- Cinnamon - a pinch
- Cloves - 3 cloves
- Garlic - 1 teaspoon
- Ginger - 1 teaspoon
- Tomato - 2 medium size
- Lemon - 1/2 size
- Cilantro - To Garnish
- Gardein Meatballs - 1 packet or (8 pieces)
- All Purpose Flour - 1 cup
- Water For Soup- 5 cups
- Water For Noodles- 1/2 cup
Heat the pan and add coconut oil.
When the oil is heated, fry some cumin seed and add onion.
Fry the onion until it starts turning brown then add cut potatoes, radish, and meatballs.
Mix them well and close the lid for 2 minutes on medium heat. Turn down the heat if it is sticking to the pan.
Take the lid off and add all the spices.
Mix them all together.
Put the lid back and cook the mixture on medium heat for another 2 minutes.
Add tomatoes and lemon juice.
Cook the mixture on medium-high heat and add 5 cups of water.
Put the lid back and let it cook slowly on medium heat for no more than 10 minutes.
Get ready to make your own homemade noodles.
Mix the flour and 1/2 cup of water to make a dough.
Knead to make sure your mixture is tight so that you can cut the noodles in thin long slice.
Make small balls of the dough. I usually make 2 balls out of this mixture.
Roll them long.
Slice as thinly as you want. (Thinner the better for me)
Cut them long. This might take some time. (You are in luck if you have pasta maker. It is so much easier.)
Add them in the soup and cook for about 15 minutes on medium heat.
Check the soup and add water if you want it watery. I usually like my soup thick.
Garnish it with cilantro on top.
Never cook on high heat. I cut the potatoes in slices and not too big so that it will slowly cook and make a nice thick gravy. Once you cook your homemade noodles, you will realize that the soup will get thicker. You might need some practice to get everything ready on time so I'd say make the noodles first and then start making the soup.