Gluten-Free Vegetable Thukpa (Noodle Soup)

Ingredients

• about 225 g Rice Noodles
• 6 cups Vegetable Broth
• 1 cup Carrots
• 1 cup Cabbage
• 2 cups Spinach
• 1 cup Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tsp Chili Oil
• 1 tbsp Lemon Juice
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure about 225 g of rice noodles into a large pot. Fill the pot with water and bring to a rolling boil over high heat. Cook the rice noodles until they are tender, about 5-7 minutes. Drain the noodles in a colander and set them aside.
2. 2While the noodles cook, prepare your vegetables. Finely chop the 1 medium onion. Mince the 2 cloves of garlic. Grate the 2.54 cm of ginger. Cut the 1 cup of carrots into 0.635 cm thick rounds. Thinly slice the 1 cup of cabbage. Slice the 1 cup of mushrooms.
3. 3Pour the 6 cups of vegetable broth into a large heavy-bottomed pot. Add the chopped onion, minced garlic, and grated ginger to the broth. Bring the broth to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 5 minutes.
4. 4Add the sliced carrots, sliced cabbage, and sliced mushrooms to the simmering broth. Increase the heat to medium-high and cook, uncovered, for 5-7 minutes, or until the carrots and cabbage are just tender when pierced with a fork.
5. 5Stir in the 2 cups of spinach and the 2 tbsp of gluten-free tamari. Cook for 1-2 minutes, just until the spinach has wilted.
6. 6Add the cooked about 225 g of rice noodles to the pot. Stir in the 1 tsp of chili oil. Taste the soup and add the 1 tsp of salt if needed.
7. 7Ladle the hot soup into bowls. Squeeze the 1 tbsp of lemon juice over each serving just before eating.

Substitutions

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