Sesame Vermicelli One Pot Meal



~1 sweet onion, diced

~2 cup salad liquor* or vegetable broth

~2 cups water

~3 tablespoons Tamari

~6 cloves garlic, minced

~1 tablespoon ginger, minced

~3 tablespoons toasted sesame oil

~1 tablespoons sweetener of choice (optional, I used organic stevia powder)

~1 Thai chili, chopped

~1 lime juiced

~1 cup celery, diced

~1 teaspoon sea salt

~2 small carrots, shredded

~600 grams Silken Tofu

~250 grams Vermicelli Rice Noodles

~Cilantro & Lime wedges for garnish



1) Grab a medium/large sized pot. Turn the heat on medium. Add onion, water, salad liquor, Tamari, garlic, ginger, toasted sesame oil, Thai chilli, lime juice, celery, sea salt, and shredded carrots. Bring to a boil, place top on pot, and allow to cook for 3 minutes.

2) Remove top on pot, add silken tofu, stir in gently. Bring to a boil, place top back on pot, reduce heat and allow to simmer for 2 minutes.

3) Stir soup, place vermicelli noodles on top, press down on them to submerge into broth.  Place top on pot, and cook for 1 minute. Remove top, press noodles back into broth, place top back on and allow to cook for another minute.

4) Now the noodles should be cooked, turn the heat off, and mix soup well -be gentle so you don’t break the noodles- and serve up fresh. Garnish with fresh cilantro, and a lime wedge.


*Note: What is salad liquor? This is the run off from salad. You know when you make a salad and all those juices find themselves at the bottom of the bowl? That is salad liquor. No salad liquor? Use vegetable broth. The main difference will be a lack of acid – add about 1/2 lime juiced or 2-3 teaspoons rice vinegar to give it the punch it is missing. Whenever I make Salat Nevo I save the liquor at the bottom for another recipe….or for dipping bread and soaking up all that goodness. Give it a try – and you’ll notice the difference in your ‘lighter’ soups.


This soup is inspired by one I ate during an 8 course soup meal, while travelling with an orchestra in China. Back then, over a decade ago, I was a flute player with a love of all foods fatty, sweet, and luxurious. The flavours in this soup were so clean, and so simple that at the time I didn’t enjoy them. Years later my palate has changed. I still love fatty, sweet, and luxurious foods – but I also have a love of simple and clean. This dish requires excellent produce, as you will be tasting the vegetables without anything there to mask their true flavours.

I developed this recipe because I was tired – I am tired. I feel burnt out from work. I feel run down by the life changes I’ve had to make. But I don’t want to lose sight of what is really important to me. One of those ‘things’ that are important to me is good food….well actually great food. This dish requires one pot, a knife, and a spoon. You need less than 15 minutes to prep and cook everything. Reclaim a moment for yourself this evening. Make this food. Make it your own. Nourish yourself.


Much Luv, Laters


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