Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can (15 ounces) corn kernels, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 package (8 ounces) rice noodles
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring spoons and cups
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 3-4 minutes until the onion is translucent.
3. Add the ground cumin, ground coriander, turmeric, paprika, and chili powder. Cook for 1-2 minutes until fragrant.
4. Pour in the vegetable broth, corn kernels, black beans, and diced tomatoes. Bring to a boil.
5. Reduce the heat to low and let the soup simmer for 10-15 minutes.
6. While the soup is simmering, cook the rice noodles according to the package instructions.
7. Drain the noodles and add them to the soup.
8. Stir in the chopped cilantro and season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the soup
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 5g
Carbohydrates: 65g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or beef broth.
- Rice noodles can be substituted with any type of noodle.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of beans such as kidney beans or chickpeas.
- Add diced bell peppers or zucchini for extra vegetables.
Tips and tricks:
- Adjust the amount of chili powder to your desired level of spiciness.
- If the soup is too thick, add more broth or water to thin it out.
- Garnish with lime wedges or sliced jalapenos for extra flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Lime wedges
- Sliced jalapenos
- Chopped cilantro
Pairings:
- Crusty bread
- Cornbread
- Tortilla chips
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the spiciness.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Corn noodle soup is a popular dish in many cultures, including Mexican and Thai cuisine.
Flavor profiles:
This soup is spicy, savory, and slightly sweet from the corn.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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