Vegan Taiwanese Rice Noodle Soup

Ingredients

• 8 oz Rice Noodles
• 6 cups Vegetable Broth
• 4 oz Shiitake Mushrooms
• 1 medium Carrot
• 1/2 medium Napa Cabbage
• 2 tbsp Soy Sauce
• 1 inch Ginger
• 2 cloves Garlic
• 2 stalks Scallions
• 1 tsp Sesame Oil

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil (212°F / 100°C) over high heat. Add the 8 oz of rice noodles and cook for 3-5 minutes, until they are tender and translucent. Drain the noodles in a colander, rinse them with cold water to prevent sticking, and set them aside.
2. 2Peel the 1 medium carrot and slice it into 1/4-inch thick rounds. Cut the 1/2 medium napa cabbage into 1-inch pieces. Mince the 2 cloves of garlic and grate the 1 inch of ginger. Finely chop the 2 stalks of scallions, separating the white parts from the green parts.
3. 3Pour the 6 cups of vegetable broth into a large pot. Heat the broth over high heat until it reaches a rolling boil (212°F / 100°C), which typically takes 5-7 minutes.
4. 4Add the 4 oz of shiitake mushrooms, the sliced 1 medium carrot, and the cut 1/2 medium napa cabbage to the boiling broth. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the vegetables are tender when pierced with a fork.
5. 5Stir the minced 2 cloves of garlic, the grated 1 inch of ginger, and the 2 tablespoons of soy sauce into the simmering broth. Continue to simmer for 2 minutes, until the garlic becomes fragrant.
6. 6Add the cooked 8 oz of rice noodles to the pot. Stir gently to combine all ingredients and heat the noodles through for 1-2 minutes.
7. 7Ladle the hot soup into four individual serving bowls. Drizzle 1/4 teaspoon of the 1 teaspoon of sesame oil into each bowl. Garnish each bowl with the chopped white and green parts of the 2 stalks of scallions, and serve immediately.

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