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)
- 3 oz 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
- In a large dutch oven or stock pot heat olive oil on medium heat.
- 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.
- 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.
- 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
YIELD: 4 servings
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
SOURCE: Adapted from The College Housewife