Vegetable & Rice Noodle Soup

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Vegetable & Rice Noodle Soup Details

Coming at y’all with another healthy recipe! I am a huge soup lover especially during winter months. This nom nom recipe was inspired by my Trip to Japan a few years ago. It’s a combo of a hot pot and ramen soup with a healthy twist. I’m mixing all the vegetables with my favorite gluten-free rice noodles! It’s is a great vegetarian meal – just omit the egg on top.

See below for the ingredient list and steps to make this delicious soup! Enjoy!

Ingredients

1 bag of cauliflower (or one head chopped)

3 large carrots peeled and chopped

1 head of kale cleaned and chopped

2 cups of crimson mushrooms chopped

8 cups of vegetable stock (or chicken)

1 pack of rice noodles

2 Tablespoons olive oil

1 teaspoon garlic minced

1 teaspoon fresh ginger grated

2 teaspoons of sesame oil

3 Tablespoons of tamari (or soy sauce)

1 Tablespoon coconut aminos

1 teaspoon of sriracha

Toppings – hardboiled eggs, chopped green onion, chopped jalapeño, sesame seeds

Steps

1. In a dutch oven or large saucepan place olive oil, cauliflower, carrots and mushrooms. Sauté over medium heat until vegetables are soft. About 5 minutes.

2. Add in minced garlic, grated ginger and sesame oil. Cook 2 minutes.

3. Mix in broth tamari, coconut aminos, sriracha to vegetable mixture and bring to a simmer.

4. Stir in chopped kale. Cook for about 2 minutes or until wilted.

5. Add dry rice noodles to soup and cook for about 3 minutes or until fully cooked.

6. Enjoy! Top your soup with desired toppings: egg, green onion, jalapeño and/or sesame seeds.