February 25, 2013
This nourishing Asian vegetable noodle soup is a healthy vegan meal. Zucchini, carrots, and bok choy are stewed in a rich broth that is flavored with ginger and garlic. Thin rice noodles are added to the soup just before serving. You can purchase rice noodles at your local grocery or Asian market. This vegan, gluten-free and dairy-free Asian noodle soup will revitalize and rejuvenate your body.
Ingredients:
3 tablespoons coconut oil
1/2 cup dry vermouth
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 smalls carrots, chopped
1 head bok choy, chopped
1 small zucchini, diced
6 cups vegetable broth
1 tablespoon blackstrap molasses
1 tablespoon tamari (wheat-free soy sauce)
2 teaspoons ground coriander
2 tablespoons fresh lemon juice
salt and white pepper to taste
8 4/5 ounces thin rice noodles
Directions:
Sauté onions until just starting to brown.
Add vermouth, garlic and ginger.
Sauté another few minutes.
Add broth.
Add blackstrap molasses, tamari, coriander and hot chili sauce.
Cover and simmer for 20 minutes.
Meanwhile, cook noodles according to package directions. (Usually, add noodles to hot water and let sit for 8-10 minutes.)
Stir cooked noodles into soup.
Serve with sprigs of cilantro.
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