Description
This delightful noodle bowl uses a rich, vegetable-based broth. It provides a hearty and flavorful meal. The broth serves as an excellent fish sauce alternative.
Ingredients
Vegetable Broth: 4 cups (homemade or low-sodium store-bought)
Dried Kelp Strips: 1/4 cup
Dried Forest Fungi: 1/2 ounce, rehydrated and sliced
Garlic Cloves: 2, minced
Ginger: 1 inch, grated
Rice Noodles: 8 ounces, cooked
Mixed Vegetables: 2 cups (e.g., bok choy, carrots, bell peppers), sliced
Soy Sauce (or Tamari for gluten-free): 2 tablespoons
Sesame Oil: 1 teaspoon
Green Onions: 2, chopped (for garnish)
Chili Flakes: 1/2 teaspoon (optional, for spice)
Instructions
In a large pot, combine vegetable broth, dried kelp strips, rehydrated and sliced dried forest fungi, minced garlic, and grated ginger.
Bring the mixture to a simmer over medium heat and cook for 15-20 minutes to allow the flavors to meld. Strain the broth to remove the kelp and fungi, or leave them in if preferred for texture.
While the broth is simmering, cook the rice noodles according to package directions. Drain and set aside.
Add the mixed vegetables to the simmering broth and cook for 3-5 minutes, or until tender-crisp.
Stir in the soy sauce (or tamari) and sesame oil. Taste and adjust seasoning as needed.
Divide the cooked rice noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
Garnish with chopped green onions and chili flakes, if desired. Serve immediately.
- Prep Time: 15
- Cook Time: 25