Gluten-Free Thukpa (Noodle Soup)

Ingredients

• 8 ounces Rice Noodles
• 8 cups Vegetable Broth
• 1 cup Carrots
• 1 cup Cabbage
• 1 cup Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tamari (Gluten-Free)
• 1 tablespoon Sesame Oil
• 0.5 teaspoon Red Chili Flakes
• 1 teaspoon Salt
• 2 tablespoons Green Onions

Instructions

1. 1Cook rice noodles according to package directions. Drain and set aside.
2. 2Heat sesame oil in a large pot. Add chopped onion and garlic and sauté until fragrant.
3. 3Add grated ginger, carrots, cabbage, and mushrooms. Sauté for 5 minutes.
4. 4Pour in vegetable broth and bring to a boil.
5. 5Add tamari, red chili flakes, and salt. Reduce heat and simmer for 10 minutes.
6. 6Add cooked rice noodles to the pot and heat through.
7. 7Garnish with green onions and serve hot.

Substitutions

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