Asian Veggie-Full Noodle Soup #recipe @LucyBurdette

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LUCY BURDETTE: I generally like Asian pho style noodle soups, but often they are overly salty. I saw some beautiful pictures at Supper with Michelle blog and I decided I should try a version of this soup. I had some spicy chili spaghetti that I had ordered on a whim from Eataly, and decided these would be perfect for the noodle part. The vegetables I chose from what was available at the local organic market – these included spinach, mushrooms, sprouts, and cilantro. If your noodles are not spicy, you should feel free to increase the amount of chili sauce. We were glad I kept it to under a teaspoon! The soup clears the sinuses right out and was delicious. Next time I might slip in some tofu, but don’t tell my husband...





Wash and chop all the vegetables ahead of time and then the soup is easily put together. You could cook the noodles separately if you preferred, but I simmered them right in the broth.


Ingredients:

3 cups of broth (I used chicken but beef or vegetable would work too)

2 cups water

6 oz noodles or spaghetti--mine were spicy chili noodles

1 tablespoon of olive oil

1 clove garlic (minced)

1 inch ginger root, peeled and finely minced

2 tablespoons low sodium soy sauce

Tbsp or so Sesame Oil

1-3 teaspoons of Chili Garlic Sauce (or Sriracha Sauce)--to taste!

1 medium zucchini

6 oz spinach

3 large mushrooms

3 Green Onions

1/2 bunch cilantro

fresh sprouts (mine were pea shoots)

fresh mint for garnish


Saute the garlic, ginger and scallions for a few minutes in the olive and sesame oil



Add the zucchini and mushrooms and saute those, too



Add the broth and water, along with soy sauce and hot sauce, and bring to a boil. Add the noodles, simmer until almost soft. Add the spinach and cook lightly until it wilts



When you're ready to serve, heap the bowls with chopped cilantro and sprouts, and sprinkle fresh mint on top.

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