Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free)
Rice noodles are a popular ingredient in Asian cuisine and are often used in soups and stir-fries.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 4 cup Vegetable broth
- 4 ounce Rice noodles
- 1 cup Carrots
- 1 cup Bell pepper
- 1 cup Broccoli florets
- 1 cup Snow peas
- 1 cup Mushrooms
- 2 clove Garlic
- 1 teaspoon Ginger
- 2 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoon Green onions
- 2 tablespoon Cilantro
- 4 piece Lime wedges
Instructions
- In a large pot, bring vegetable broth to a boil.
- Add rice noodles and cook according to package instructions.
- Meanwhile, chop carrots, bell pepper, broccoli florets, snow peas, and mushrooms.
- In a separate pan, sauté garlic and ginger in sesame oil until fragrant.
- Add chopped vegetables to the pan and cook until tender.
- Once the noodles are cooked, drain and add them to the pot with the vegetable broth.
- Stir in sautéed vegetables, soy sauce, and green onions.
- Simmer for a few minutes until heated through.
- Serve the soup hot, garnished with cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.