Asian Brown Rice Noodle and Vegetable Soup
This delicious soup is high in anti-inflammatory agents. Total prep time = 20 minutes.
1 pkg Brown Rice Noodles – spaghetti noodles
2 Tbsp olive oil
1 bunch green onions, chopped
1 small white onion, chopped
Fresh ginger, approx. 2 inch piece, minced
2 Tbsp wheat free tamari
1 tsp black pepper
6 – 8 cups your choice of seasonal vegetables – broccoli, snow peas, cauliflower, carrots, kale, snap peas, etc – washed and chopped
Bring a large pot of water to boil. Add brown rice noodles and boil 10 minutes then drain in a colander. Rinse in cold water and toss by hand with two table spoons of olive oil.
In a large soup pot, add safflower oil and sauté the green onions, white onion, and fresh ginger until almost brown. Add wheat free tamari and black pepper. Then add ½ gallon of good water and bring to a boil. Once boiling, add the vegetables.
Boil for two to three minute and serve over the noodles. This can be served as is for a quick and easy lunch. For a heartier dinner, try one of these variations: shrimp — add with vegetables and reduce heat when shrimp are pink or buffalo – thinly slice buffalo into small pieces and add after vegetables are in for a couple minutes and the allow meat to boil about 1-2 minutes and serve.