The Spicy + Creamy Soup Recipe any NOODLE HEAD CAN MAKE!

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat with fewer calories.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh is richer in protein, while chickpeas are budget-friendly.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is more affordable.

broth

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is low-calorie, while seasoned water is cost-effective.

Bring some water to boil for the noodles. Soak the vermicelli noodles in the hot water for about 5min. Gently stir the noodles to keep them from sticking.

Heat up a saucepan to medium heat. Add 2 tbsp of coconut cream and let it cook for about 2-3min.

Add the broccolini and oyster mushrooms. Sauté for 4-5min. Then, add the water chestnuts and baby corn. Sauté for another couple of minutes.

Add the doubanjiang and stir into the veggies. Add 1/2 cup of coconut cream and stir.

Add the soy sauce, maple syrup, and vegetable stock. Turn the heat up and bring to a boil.

When the noodles are done, strain them out and place them into the serving bowl.

When the soup comes to a boil, carefully pour onto the noodles.

Garnish with freshly chopped green onions, white sesame seeds, chili threads, and chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens