INGREDIENTS

2 tablespoons olive oil
1 cup shredded carrots 
2 cups thinly sliced mushrooms 
3 garlic cloves, minced 
1 tablespoon fresh grated ginger 
2 teaspoons sesame oil 
6 cups low sodium vegetable or chicken broth 
4 tablespoons low sodium soy sauce 
1 tablespoon sriracha (more if you like it spicy) 
3oz Rice sticks or thin rice noodles 
3 cups of kale or spinach, thinly sliced 
1 cup green onions, thinly sliced 
1 teaspoon Sesame seeds, for serving

DIRECTIONS

1. In a large dutch oven or stock pot heat olive oil on medium heat. 
2. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant. 
3. Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add rice noodles to simmering broth and cook for 2-3 minutes. 
4. Top soup bowls off with thinly sliced green onions and sesame seeds.

VARIATIONS & TIPS

• For more protein, add 4oz cooked, thinly sliced chicken to each bowl. You could also add Tofu, soft boiled egg, or other protein of choice.

NUTRITION FACTS

Calories: 220 cal, Carbohydrates: 30g, Fiber: 2.3g, Sugar: 6g (1.5g added sugar), Protein: 4.2g, Fat: 9.8g, Saturated fat: 1.4g, Cholesterol: 0mg, Sodium: 942mg

YIELD: 4 servings

SOURCE: Adapted from The College Housewife