Loudmouth Soup Recipe

In a large stockpot, combine the stock and water and set over medium heat. Stir in the tomato paste until fully dissolved, then add soy sauce, fish sauce (if using), and sugar. Bring to a gentle simmer while you prepare the aromatics.

Taste the broth and adjust saltiness with more soy sauce or salt if needed. Keep at a low simmer — you want it hot but not rolling.

While the broth comes up to temperature, heat olive oil and butter in a skillet over medium heat until butter foams. Add the diced onion and cook 5–7 minutes until soft and just beginning to caramelize.

Add the minced garlic, grated ginger, red chili flakes, and smoked paprika. Sauté 1–2 minutes until fragrant, stirring constantly to prevent burning.

Scrape the aromatics into the simmering broth and stir well to incorporate. Simmer together 5 minutes so flavors meld.

Add the carrots, bell pepper, baby corn, mushrooms, and corn kernels to the simmering broth. Simmer 6–8 minutes until the vegetables are tender-crisp.

If using tofu: gently add the cubed tofu and simmer 3–4 minutes to heat through and absorb flavors. If using cooked shredded chicken: add it now and warm 3–4 minutes. Keep the soup at a gentle simmer to avoid breaking up the tofu.

Stir in the chopped spinach or bok choy and cook 1–2 minutes until wilted but still bright green.

If using rice vermicelli or ramen, add them to the pot and cook according to package instructions (typically 3–5 minutes for vermicelli, 2–4 for fresh ramen). Alternatively, cook the noodles separately in boiling water, drain, and portion into bowls before ladling soup over them.

Stir the noodles into the soup briefly to combine, or leave them in bowls and ladle hot broth and vegetables on top so they don't overcook.

Turn off heat. Stir in lime juice and sesame oil. Taste and adjust seasoning with salt, black pepper, or additional hot sauce for more heat.

Ladle the soup into bowls (over noodles if using). Garnish each bowl with chopped cilantro, sliced scallions, a sprinkle of crushed peanuts or toasted sesame seeds, and a drizzle of hot sauce if desired.

Serve immediately, offering extra lime wedges, hot sauce, and soy sauce at the table.