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Death's Door Rice Noodle Soup with Honey Soy Tofu

This is the soup I make myself when I have a cold and can barely stand. I call it Death’s Door Rice Noodle Soup. This is the dressiest version of this soup I’ve made to date. If you strip this soup down to its barest bones you have six ingredients: stock, noodles, soy sauce, sriracha, black or rice vinegar, sesame oil. I make the six-ingredient version when I’m as helpless as a declawed kitten. This rendition, complete with Honey Soy Tofu, is a little more involved but only just. So even if you’re sporting a mean case of sniffles, you’ve totally got this.









Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

Honey Soy Tofu
  • 1 brick extra firm tofu cut into triangles
  • 3 tbsp soy sauce
  • 1 tbsp honey
Death's Door Rice Noodle Soup
  • 225 g (8 oz) dried rice noodles
  • 1 stalk lemongrass
  • 2 cloves garlic smashed and peeled
  • 1 knob ginger sliced
  • 4 1/2 cups sodium-free vegetable stock
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 2 tsp *black vinegar
  • 1 bunch broccolini cut in half
  • 2-4 eggs
  • 1 batch Honey Soy Tofu see above
  • 2 scallions thinly sliced
  • Toasted sesame seeds for sprinkling

Method
 

Honey Soy Tofu
  1. Preheat the oven to 400°F.
  2. Arrange the tofu on a baking sheet lined with parchment paper. Whisk the soy and honey together in a bowl and pour the mixture over the tofu. Toss the tofu around a little to ensure even coverage.
  3. Pop the baking sheet in the oven and bake for 15 minutes. Flip the tofu and bake for 10 minutes more. Remove from the oven and set aside until ready to use.
Death's Door Rice Noodle Soup
  1. Place the noodles in a large bowl and cover with boiling water. Set aside to soak while you make the soup.
  2. Smash the lemongrass with a kitchen mallet or another blunt object. Remove the tough outer leaves and tie it in a knot. Place the garlic, ginger, and lemongrass in a large saucepan. Pour in the stock, soy sauce, sriracha, and vinegar. Stir to combine. Place the saucepan over high heat and bring to a boil. Reduce to a simmer and simmer for 15 minutes.
  3. In the last 7 minutes of simmering time, fit a steaming basket over the mouth of the saucepan. Add the broccolini to the basket and cover. Steam for the remaining 7 minutes.
  4. While the broccolini is steaming, place the eggs in a small saucepan and cover with cold water. Place over high heat and bring to a boil. Reduce to a simmer and simmer for 6 minutes. Transfer the eggs to a bowl of ice water and let sit for 5 minutes. Peel the eggs and set aside.
  5. Drain and divide the noodles amongst the bowls. Cover with soup, and add the reserved Honey Soy Tofu, broccolini, and the egg to the bowl. Garnish with scallions and sesame seeds. Serve immediately.

Notes

*If you don't have black vinegar, substitute it for rice vinegar.