This tangy soup combines a number of distinctively Asian flavours. Along with the edamame, the soup is packed with carrots, rice noodles and cubed tofu.

Yield: Serves 4.



  • 2 tbsp canola oil
  • 1 cup chopped onion
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 2 cloves garlic, finely chopped
  • 4 cups vegetable broth
  • 1 cup water
  • 1/4 cup fresh lime juice
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp white wine vinegar
  • 1 tbsp sambal oelek (chili paste)
  • 1 tsp packed golden brown sugar
  • 1 cup broken vermicelli rice noodles (2 inch)
  • 1 1/2 cups frozen shelled edamame
  • 1 cup cubed firm tofu
  • 1/2 cup diagonally sliced green onions
  • 1 tsp sesame oil


  1. Heat 2 tbsp oil in a Dutch oven over medium heat. Add onion, carrots and celery; sauté until onion is softened, about 5 minutes.
  2. Add garlic; cook, stirring, for 1 minute. Stir in broth and water. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes.
  3. Stir in lime juice, soy sauce, rice vinegar, white wine vinegar, sambal oelek and brown sugar. Add rice noodles and edamame.
  4. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 3 - 5 minutes or until rice noodles are tender.
  5. Add tofu, green onions and sesame oil; cook, stirring, until tofu is heated through, about 2 minutes. Serve immediately.
Nutritional analysis per serving:

280 calories, 11.1 g fat, 11.6 g protein, 35.6 g carbohydrate, 4.2 g fibre, 967 mg sodium

Tip: Sambal oelek is a chili paste mixture used in Malaysian and Indonesian cooking. Look for it in the Asian section of grocery stores.