Asian Noodle Soup
Soups are just a great food.
They can be used as a main dish, side dish, and the warmth can be so comforting when your body is exhausted. What I love most about this recipe is that it can be altered to fit anyone’s preferences. You could throw in shrimp or even add some broccoli or corn.
Ingredients (makes about 4 servings)
1½ tsp. sesame oil
1½ tsp. extra virgin olive oil
3 cloves of garlic, minced
Zest from 1 lemon
1 tsp. of Sriracha
½ pound of cauliflower, chopped
¼ pound of fresh string beans
½ pound of Portobello mushrooms, sliced
¼ pound of kale, chopped
1 quart of vegetable stock
4 ounces of rice noodles
1 Tbsp.of soy sauce
Salt and pepper to taste
Directions
1. Heat the oils in a large pot on medium heat. Once hot, add in your garlic and sauté for about 1 minute. Add your lemon zest and sauté for an additional minute.
2. Add in your Sriracha and sauté until the garlic and lemon are coated with Sriracha. Add the cauliflower, string beans and sauté for 3 minutes.
3. Pour the vegetable stock into the pot and allow it to heat to a rolling boil. Now add your noodles and boil until your noodles are cooked.
4. Stir in the kale, then mushrooms and cook for 5 more minutes. Add in your salt and/or pepper and soy sauce for taste, then let simmer for 2-4 minutes. Serve and enjoy!
