Asian Rice Noodle Soup


3 tablespoons coconut oil
1 cup diced onion
1/2 cup dry vermouth
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 smalls carrots, chopped
1 head bok choy, chopped
1 small zucchini, diced
6 cups vegetable broth
1 tablespoon blackstrap molasses
1 tablespoon tamari (wheat-free soy sauce)
2 teaspoons ground coriander
1 tablespoon hot chili sauce (e.g., Sriracha)
2 tablespoons fresh lemon juice
2 tablespoons fresh cilantro
salt and white pepper to taste
8 4/5 ounces thin rice noodles


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