It’s the third time in the past two weeks that I am making this soup, and it is for a good reason! I find it bold and comforting at the same time - I simply can’t get enough of it! I also appreciate the fact that I can serve it with nutrient-dense foods like tofu and kale.
Peanut Satay Noodle Soup is a creative and fusion dish that brings together elements of different Asian cuisines, incorporating the richness of peanut and satay flavors into a comforting noodle soup. The specific recipe and ingredients may vary, as chefs often experiment with diverse culinary influences to create unique and delicious dishes.
The roots of the Peanut Satay Noodle Soup go way back in the kitchens of Southeast Asia. Peanuts, a crucial part of satay sauce, have been grown in Southeast Asia for a long time. The term “satay” originally comes from Indonesia, referring to grilled meat on sticks with a peanut sauce. This dish spread to places like Malaysia and Thailand, each putting their own spin on it.
Street food in Southeast Asia played a big part too. Local cooks adapted the recipe to fit the tastes of the people in their area. Over time, the dish became known worldwide with various versions popping up.
We did the same and created an interpretation of our own, tailored to the plant-based diet. We’re excited to share with you our Vegan Peanut Satay Noodle Soup!
As people traded ingredients and cooking techniques across Southeast Asia, the dish evolved. At its essence, it brings together the flavors of peanuts, soy sauce, lime juice, garlic, ginger, and coconut milk, along with other distinctive elements.
The dominant flavor profile of the dish is, undoubtedly, nutty! The distinct nuttiness from the peanut butter adds depth and complexity, resulting in a satisfying taste.
The soy sauce and miso add a traditional salty richness and contribute to a nuanced umami complexity.
The lime, with its vibrant citrus juice, brings a refreshing and tangy dimension to the mix, balancing the flavors.
The ginger contributes not only to the taste but to the overall sensory experience. When fresh ginger is sliced, crushed, or grated, it releases a fragrant and zesty scent that is both invigorating and earthy. In the Vegan Peanut Satay Noodle Soup, adds a warm and slightly spicy kick, enhancing the overall flavor with its distinctive and flavorful presence.
Coconut milk is a key element in Vegan Peanut Satay Noodle Soup, providing a creamy richness that elevates the dish’s body and flavor. Its velvety texture complements the nuttiness of peanut butter, resulting in a silky mouthfeel. The mild coconut flavor adds a touch of tropical essence, balancing the savory and sweet notes for a well-rounded taste.
Ways to Enjoy
In today’s version, we chose Satay Tofu as the protein element – one of the most delicious ways to enjoy tofu, glazed in an aromatic peanut butter glaze! For the veggies, we steamed a few kale leaves and chopped some green onions. But you know what? The possibilities are endless! Here are some more options for you to try out:
Edamame: Shelled edamame provides a protein boost and a tender texture.
Chopped Peanuts: Crushed peanuts add a robust and nutty flavor, complementing the peanut satay base.
Shredded Carrots: Sweet and colorful, shredded carrots add both flavor and visual appeal.
Red Chili Slices: For those who enjoy a bit of heat, add thinly sliced red chili for a spicy kick.
Cilantro: Chopped fresh cilantro adds a burst of herbal freshness to the soup.
Pak choi: Steam or stir-fry pak choi for a crisp texture and mild, slightly peppery flavor, adding a fresh and crunchy element to the soup.
Simplify the Process: While the ingredients list might seem overwhelming initially, it becomes much easier with practice. Develop a strategy by prepping all the ingredients in advance and laying them out on the work surface before you begin.
One trick I have is cooking the noodles and kale in the same pot to streamline the process. If you plan to eat the soup right away, you might even consider cooking the noodles directly in the soup, depending on the noodle’s cooking instructions.
Balancing Flavors:Taste the soup and adjust the seasonings if needed. You can add a bit more salt, soy sauce, lime juice, or a touch of sweetness to achieve the perfect balance of flavors.
Avoiding Curling: To prevent the soup from curdling, ensure a smooth integration of the peanut butter mixture by pre-mixing it with a portion of hot vegetable stock. Then, gradually incorporate the mixture into the soup, stirring until well combined. Also, maintain the soup at a moderate temperature, as overheating might result in curdling.
Make it Ahead: Prepare the Peanut Satay Noodle Soup ahead of time to deepen its flavors. After simmering, allow it to cool and store the soup broth in the refrigerator for up to 3 days. When ready to serve, reheat the broth and cook the noodles and toppings just before serving. This not only streamlines the process but also ensures a fresh and delightful bowl of soup each time. Experiment with creative garnishes and adjustments to tailor the soup to your liking.
Preparation time 15 min
Cooking time 15 min
This recipe keeps for 3 days
Ingredients (3 servings)
- 130 g Rice noodles, dry
- 1 tbsp Avocado oil
- 1 small Yellow onion (finely chopped)
- 4 clove Garlic, raw (minced)
- 1 tbsp Ginger root, raw (minced)
- 2 tbsp Peanut butter
- 1 tbsp Tahini
- 1 tbsp Maple syrup
- 1 tbsp Soy sauce
- 1 tsp Miso
- 1 tsp Turmeric, ground
- 1/2 cup Coconut milk, canned
- 1/2 tsp Salt (to taste)
- 1 l Vegetable Stock
- 1 fruit Lime juice
- 1 block Tofu
- 1 tbsp Cornstarch
- 2 tbsp Avocado oil
- 1 tbsp Soy sauce
- 2 tbsp Peanut butter
- 1 clove Garlic, raw (minced)
- 1 tbsp Water
- 1 tbsp Maple syrup
- 2 stalks Green onion (chopped)
- 4 leaf Kale, raw (stems removed, chopped)
- 1 tsp Sesame seeds
- 3 wedge or slice Lime, raw
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Prepare the Soup
Heat the cooking oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic and ginger. Stir fry for 2 minutes or until soft and fragrant.
- In a separate bowl, whisk together the peanut butter, tahini, maple syrup, soy sauce, miso paste, turmeric and coconut milk with around 1 cup of warm vegetable stock. Use a blender for best results.
- Pour the remaining vegetable stock into the skillet and bring it to a simmer. Then, gradually incorporate the peanut butter mixture into the soup. Stir to combine and let it simmer on low heat for 10 minutes. Stir in the lime juice, taste, and adjust salt as needed.
Prepare the Tofu
Cut your tofu into rectangles. In a medium bowl, toss the tofu in cornstarch until well coated.
Prepare the Tofu Glaze
In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, minced garlic and water.
- Heat a couple of tablespoons of cooking oil in a nonstick skillet over medium heat. Once hot, add the tofu and cook until golden, around 4 minutes per each side. Turn off the heat and brush the tofu glaze over both sides of the tofu.
Cook the Kale
Fill a pot with water and bring it to a boil over high heat. Add the chopped kale and boil for around 5 minutes. Using a slotted spoon, remove the kale and set it aside.
Cook the Noodles
In the same water, cook the noodles according to the package directions.
Divide the noodles among the serving bowls. Pour in the broth to cover. Top with kale, tofu, green onions, sesame seeds and lime. Enjoy!
Refrigerate for up to 3 days
You can keep the soup broth in the refrigerator for up to 3 days. Cook the noodles and Toppings right before serving.
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One serving contains 742 calories, 26 grams of protein, 44 grams of fat, and 65 grams of carbohydrates.
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