Mung Bean Sesame Noodle Soup
It’s no secret that I have an obsession with noodle soups of all types. In my culinary adventures, I do spend perhaps an unfair amount of time dedicated to both creating recipes and discovering others’ recipes for amazing noodle soups. During cold winter days, I often long for the complex, elaborate flavors of authentic Asian noodle soups but alas, am either too far from my favorite restaurant or too lazy to spend hours slaving over a hot stove. This recipe for Mung Bean noodle soup came about when I was craving savory flavors with accents of tang and the warmth of sesame. This soup is not for those afraid of explosive and intense flavors. I chose to go all vegetable┬áhere but you can add your favorite meat or seafood.

Serves 4

1 lb dry mung bean noodles, soaked in warm water for 1/2 to 1 hour
14 cups water
8 cloves garlic, smashed
3 tablespoons tamarind paste/concentrate
10 tablespoons fish sauce
8 tablespoons sugar
2 tablespoons minced lemongrass
3 tablespoons sesame paste
Juice of 1/2 a lime
4 stalks of bok choy (substitute with Chinese broccoli), ends trimmed and thoroughly rinsed
2 medium sized tomatoes, cut in wedges
2 scallions (green onions) roughly chopped
Cilantro for garnish


In a large pot, bring the water to a vigorous boil. Lower the heat to medium high. Toss in the smashed garlic.

Add the tamarind paste, fish sauce, sugar, lemongrass, sesame paste and lime juice. Stir until well dissolved. Simmer for five minutes.

Drain the soaked noodles and carefully drop the noodles into the simmering broth. Stir gently and allow the noodles to cook for about 5 minutes. Turn off the heat and add in the bok choy. Stir to immerse the bok choy stems for another 1 minute or so.

Ladle the noodles and the broth into serving bowls. Arrange the tomato wedges and scallions in each bowl. Garnish with cilantro and serve immediately.