Recipe for Veggie and Rice Noodle Soup For Two

This easy soup is ready in under 30 minutes and is full of flavor thanks to the veggies and aromatic spices.

A great budget friendly option is to use flash frozen veggies like cubed sweet potato, cubed butternut squash, a bag of mixed frozen veggies or mixed stir fry veg without sauce.

INGREDIENTS

• 2 blocks of rice ramen

• 2 asparagus, diced

• 1 in piece ginger, sliced thinly

• 2 cloves garlic, minced

• 1/4 cup to 1/2 cup sliced butternut squash chunks

• 1/4 cup to 1/2 cup diced carrots

• 3/4 cup rough chopped napa cabbage

• Optional: 1/2 cup of sliced mushroom, a handful of baby bok choy

• 4 scallions, both whites and greens, diced

• 1 vegetable bouillon cube + 2 to 3 Cup of Water (or just use 3 cups vegetable broth instead!)

• 2 TBSP tamari

• 1 star anise

• 1/2 TBSP Sesame Oil

• Salt to taste

• Chili peppers or Chili Garlic Sauce or Sambal to taste

• Hoisin Sauce to taste

DIRECTIONS

Chop all your veggies.

 Bring 2 to 3 cups of water to boil in a medium stock pot. (Or just bring 3 cups vegetable broth to boil and skip boullion)

 Add bouillon and stir until the cube is dissolved, then stir in your Tamari star anise, scallion pieces, garlic, and ginger. Let that simmer for 5 minutes.

Add napa cabbage, and asparagus – stir until napa cabbage wilts. Add in the rest of your veggies, and simmer together until the squash and carrot are just tender, about 20 to 30 min.

Bring the broth to a low boil again, add noodles, and cook until noodles separate and soften (about 3 to 5 mins.)

Add your sesame oil and stir gently.

Ladle 1/2 of the liquid each into two large bowls, and then add half of the noodles as well.

Serve with diced chili pepper, hoisin sauce, sambal/chili garlic/sriracha.