Posted in rachel's recipes on Aug 16,2012
Asian Brown Rice Noodle Soup
I made this soup on a hot August night, in the mood for something light and healthy but tired of salads, I felt this was the perfect dinner. This soup is SOUPer easy to make ; ) and incredibly healthy!! Your bowl will be full of cancer fighting nutrients like fresh garlic and ginger root, bok choy, cabbage and shitake mushrooms, while organic chicken broth and carrots help boost the immune system, shrimp and egg work to fill you up and build lean muscle. The brown rice noodles take 2-4 minutes to cook, they are wheat and gluten free and are also much more nutritious than white rice noodles, and the best part is they really hit that noodle craving spot. Gluten free tamari is used in place of soy sauce which boosts the protein of this meal and lessens overall carbohydrates. Hot pepper flakes give the soup some heat, for those of you that like spice.
Recipe: serves 4
3 ounces thin brown rice noodles
2 teaspoons sesame oil, divided
2 teaspoons canola oil
4 ounces sliced shitake mushroom
4 cups (32 ounces) boxed low-sodium organic vegetable or chicken broth
1 cup grated carrots
2 heads of baby bok choy
1/2 cup savoy cabbage
4 cloves minced garlic
1 (1-inch) piece fresh ginger, peeled chopped
1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)
1 egg scrambled
1 cup sliced scallions
1 1/2 teaspoons gluten free Tamari
hot pepper flakes to taste
1. Cook brown rice noodles according to directions on box. Drain the noodles and toss with 1 teaspoon sesame oil in a large bowl; set aside.
2. Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2–3 minutes). Add broth and bring to a boil, and garlic, and ginger; simmer 10 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Add bok choy, cabbage and carrots. Add scrambled egg. Stir in scallions, tamari, and red pepper flakes.
3. Divide noodles among 4 serving bowls; ladle soup over noodles. Add more hot pepper flakes or tamari to taste; drizzle with the remaining sesame oil.
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