Quick and Easy Spicy Fresh Ramin Noodle Soup With Tofu and Snow Peas

I love noodle, my husband loves noodle, and my son seems pretty addicted to noodle too. We eat noodle a lot, we love it in a soup, we love it stir fry, we even love it for salad. Today, I am going to share a very simple, yet satisfying meatless noodle soup that very nourishing and give such a comfort to those who has such a long hectic day at work. This recipe is very quick and simple to make, and also easily double the recipe to feed a large family. There is no exact ingredients needed for the recipe, use any amount to your liking, and use my recipe just as guidance. Hope you like it.

Quick and Easy Spicy Fresh Ramin Noodle Soup With Tofu and Snow Peas

serves 2 - 4

11 oz fresh Ramin noodle (can be bough at the Japanese store)

enough water to boil the Ramin

1 - 2 tsp sesame oil 

For Spicy Soup:

1 tbs canola oil

1cup roughly chopped  green scallions

2 cups snow peas

2 cups chopped cabbage

1 red jalapeno pepper (I think it is called Fresno pepper), sliced

4 cups (or more) water or chicken stock

1 - 2 tbs goujang (Korean red pepper paste)

1 tbs sambal oelek (Indonesian red peper sauce)

1/4 cup reduced sodium shoya sauce

1 package ( 14 oz) fresh firm tofu, cubed

1/2 cup roughly chopped cilantro

salt as needed

freshly ground black pepper, to taste

Bring a large pot of water to a boil. Add fresh Ramin, and cook according to package direction (mine only took 2 minutes). Drain in a colander, immediately rinse under cold running water. Drain completely, then drizzle  about 1 to 2 teaspoons sesame oil,  mix it to coat. Coating the noodle with sesame oil not only prevent ramin stick together, but also will add some nutty flavor to it. Place cooked ramin into 2 bowls. Set aside while you are making the soup.

Heat a  large soup pot over medium heat, add canola oil. Wait for a few second until the oil is hot, add chopped scallions, fry for a few seconds. Add snow peas, cabbage, and jalapeno pepper, stir fry for 30 seconds. Pour in water or chicken stock, add goujang, sambal oelek, and shoya sauce, bring to a boil. Add tofu, lower the heat and simmer for 2 to 3 minutes. Add cilantro, and freshly ground black pepper, stir, taste and adjust seasoning as needed. Ladle the soup into noodle  bowls, and serve immediately.