INGREDIENTS
- 2 tablespoons olive oil
- 1 cup shredded carrots
- 2 cups thinly sliced mushrooms
- 3 garlic cloves, minced
- 1 tablespoon freshly 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 thin rice noodles
- 3 cups of kale or spinach, thinly sliced
- 1 cup green onions, thinly sliced
- 1 teaspoon wesame seeds, for serving
DIRECTIONS
- Heat a large Dutch oven or stock hot over medium heat. Once hot, add olive oil and heat until shimmering.
- 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 broth, soy sauce, and sriracha and bring to a slow simmer. Taste test the soup and add more soy sauce or sriracha to your liking (note that this will impact the sodium content listed below). 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 use tofu, egg, or other protein of choice.
NUTRITION FACTS
YIELD: 6 servings
Calories: 169 per serving, Carbohydrates: 25g, Fiber: 2.5g, Sugar: 3.1g (0g added sugar), Protein: 2.7g, Fat: 6.5g, Saturated fat: 1g, Cholesterol: 0mg, Sodium: 630mg
SOURCE: Adapted from The College Housewife