EASY RICE NOODLE SOUP RECIPES

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EASY RICE NOODLE SOUP - VEGGIE LEXI



Easy Rice Noodle Soup - Veggie Lexi image

Provided by Lexi

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 15

8 ounces rice noodles (1/2 of a 16 ounce package)
16 cups water
2 Tablespoons vegan and gluten free bouillon
1 Tablespoon tamari (or soy sauce if not gluten free)
1/2 teaspoon kosher salt
1/2 teaspoon garlic granules
9 mini sweet peppers* (seeded and sliced into strips)
1 medium yellow onion (chopped)
1 block extra firm tofu (pressed and cut into 3/4” cubes, 16 ounces or 454 grams)
4 cups mixture of broccoli and cauliflower florets (12 ounces or 340 grams)
1 jalapeno (sliced into circles, optional)
Scallions (as topping)
Cilantro (as topping)
Lime wedges (as topping)
Black sesame seeds (as topping)

Steps:

  • In a large pot, bring the water, bouillon, tamari, salt, and garlic to a boil.
  • Add in the sweet peppers, onion, and tofu. Bring back to a boil, boil uncovered for 3 minutes.
  • Turn the heat off, add the broccoli and cauliflower in and stir (this will leave the broccoli and cauliflower lightly cooked but still crispy - if you’d prefer them softer, boil for a minute or two).
  • In a separate medium pot, bring water to a boil. Add in the rice noodles and boil according to package instructions (mine called for 4-5 minutes and 4 minutes was perfect).
  • Drain and rinse the rice noodles.
  • Add a small handful of rice noodles to a bowl and top with the vegetable soup.
  • Top with jalapeno slices, scallions, lime, and sesame seeds. Add in the jalapeno slices based on spice preference (you don’t eat them, they just impart a lovely spice to the soup).
  • If the soup isn’t salty enough for you, add another splash of tamari or soy sauce.

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