Hot and Sour Vegetable Rice Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I came up with this today when trying to figure out something to do with a few veggies and a bag of cooked rice noodles that had made it to the end of the food shopping week. We really enjoyed it and it is also pretty healthy too. Ingredients:
53 fluid ounces vegetarian chicken stock |
2 garlic cloves, crushed and chopped up |
1 teaspoon fresh ginger, chopped |
1 cup green onion, including the green tops, roughly chopped |
1/4 cup rice wine vinegar |
1/4 cup light soy sauce |
1 cup mushroom, thickly sliced |
1/2 cup frozen corn |
1 cup bamboo shoot, from a jar |
2 cups carrots, shredded |
1 teaspoon dried chili pepper flakes |
13 1/2 ounces rice noodles, already cooked |
1/8 teaspoon ground black pepper |
Directions:
1. Put the stock, garlic and ginger into a large pot and bring to a boil.
2. Reduce heat and allow to simmer for about 5 minutes.
3. Add the onions, rice wine vinegar and sauce and bring back to a boil.
4. Add in the mushrooms, corn, bamboo shots,shredded carrots and dried chili flakes. Allow to boil for about 5 minutes.
5. Put the noodles and black pepper into the pot and cook for two or three minutes just until they are warmed up.
6. Divide into bowls and enjoy.
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