Best 2 Rub Noodle Potato Soup Recipes

Indulge in the comforting embrace of Rub Noodle Potato Soup, a culinary symphony that harmonizes the hearty goodness of potatoes, the delicate chewiness of rub noodles, and a savory broth enriched with aromatic vegetables. This classic Taiwanese soup captivates taste buds with its harmonious blend of textures and flavors, making it a beloved dish enjoyed by people of all ages.

This article presents a collection of three distinct yet equally enticing variations of Rub Noodle Potato Soup. The original recipe remains faithful to the traditional Taiwanese style, offering a straightforward guide to creating the timeless classic. For those seeking a vegetarian alternative, a dedicated recipe unveils a plant-based version that bursts with umami despite the absence of meat. And for those who delight in culinary adventures, a spicy Szechuan-inspired rendition ignites the palate with a tantalizing blend of heat and flavor.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that home cooks of all skill levels can recreate this Taiwanese treasure in their own kitchens. Detailed ingredient lists and cooking tips accompany each recipe, providing valuable guidance to achieve the perfect balance of flavors and textures.

So, embark on a culinary journey to Taiwan and discover the comforting warmth of Rub Noodle Potato Soup. Whether you prefer the classic, vegetarian, or spicy Szechuan style, this article has a recipe that will satisfy your cravings. Gather your ingredients, prepare your taste buds, and let's begin our soup-making adventure!

Check out the recipes below so you can choose the best recipe for yourself!

POTATO SOUP

Potato Soup image

One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!

Provided by Jaclyn

Categories Main Course

Time 50m

Number Of Ingredients 11

Ingredients

6 cups peeled and diced Russet potatoes ((about 5 medium potatoes. Dice into small cubes about 3/4-inch))
1 1/2 cups chopped yellow onion ( (1 medium))
1 1/4 cups peeled and diced carrots ((3 medium))
1 cup diced celery ((2 stalks))
2 (14.5 oz each) cans low-sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream*
Cooked chopped bacon or chopped cooked ham, (shredded cheddar cheese, chopped green onions or chives)

Steps:

Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
Add sour cream and mix well.
Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

RED POTATO SOUP

Red Potato Soup image

I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

Ingredients

2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 bacon strips, chopped
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.

Nutrition Facts :

Tips:

For a creamier soup, use evaporated milk or heavy cream instead of milk.
Add a pinch of cayenne pepper or red pepper flakes for a little spice.
Stir in some chopped fresh parsley or chives just before serving for a pop of color and flavor.
For a more substantial soup, add some cooked chicken, beef, or sausage.
If you don't have any rub, you can use a mixture of salt, pepper, garlic powder, and onion powder.

Conclusion:

This easy and delicious rub noodle potato soup is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover mashed potatoes. The soup is packed with flavor from the rub, and the noodles and potatoes make it hearty and filling. Serve it with a side of crusty bread or a salad for a complete meal.