Ingredients
Scale
- 4 cups vegetable broth
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 200 grams rice noodles
- 1 cup chopped green onions
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 tablespoon lime juice
Instructions
- In a large pot, heat sesame oil over medium heat.
- Add grated ginger and minced garlic, sautéing until fragrant.
- Pour in vegetable broth and soy sauce, bringing to a gentle boil.
- Add sliced mushrooms and rice noodles, cooking until noodles are tender.
- Stir in baby spinach and lime juice just before serving.
- Garnish with chopped green onions.
Notes
- This broth can be customized with your favorite vegetables.
- For added protein, include tofu or chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg