Vegan Vegetable Thai Noodle Soup
This Thai vegetable noodle soup is an easy dish to throw together using mushrooms, spinach, onion, carrot, and brown rice noodles.
Ingredients
- 8 oz brown rice noodles
- 6 oz sliced mushrooms
- 1 onion, julienned
- ½ cup carrots, julienned or matchsticks
- 2 cup spinach, packed
- 4 ½ cup vegetable broth
- 2 tbsp minced garlic
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 serrano pepper, minced
- cilantro for garnish
- 1 tbsp olive oil (or more for cooking the vegetables)
Instructions
- Heat the olive oil in a pot over medium heat. Add the onion, carrot, and mushrooms to the pot.
- Cook until the onions brown, about 8-10 minutes. The carrots should start to get tender. If they start to stick to the pan, add additional olive oil.
- Add the garlic, ginger, vegetable stock, soy sauce, lime juice, and serrano pepper to the pot.
- Stir in the spinach. The leaves should wilt fairly quick.
- Bring the mixture to a boil then reduce the heat to medium. Allow the contents to simmer for about 10 minutes.
- While the soup is simmering, bring another pot of water to a boil.
- Cook the brown rice noodles according to package directions.
- To serve, divide the noodles between bowls and the broth over top. Sprinkle the cilantro over top and enjoy!
Nutrition
Serving: 1bowlCalories: 290kcalCarbohydrates: 56gProtein: 7gFat: 5gSaturated Fat: 1gSodium: 1599mgPotassium: 332mgFiber: 6gSugar: 6gVitamin A: 4190IUVitamin C: 12mgCalcium: 34mgIron: 1mg
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