Name: Asian Vegetable and Noodle Soup
Cuisine: Asia
Ingredients: 1 package wide rice noodles, cooked; 2 small carrots, peeled and sliced into small rounds; 2 teaspoons finely grated, peeled ginger; Sambal; 2 tablespoons ponzu sauce; 1 teaspoon crushed red pepper flakes; 1 tablespoon vegetable oil; 4 cups low-sodium vegetable broth; 4 cups rainbow Swiss chard, torn; Kosher salt and fresh ground black pepper; 1 teaspoon fish sauce; Cilantro; 2 boiled eggs; 2 cloves garlic, chopped; 1 red bell pepper cored, seeded and sliced; 1 small onion, sliced thin

Preparation info

Difficulty
Easy

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

1 tablespoon vegetable oil
1 small onion, sliced thin
2 cloves

Method

Add oil to a large pot, and cook onions, garlic, carrots, ginger, and pepper over medium heat stirring until vegetables are just beginning to soften.
Add red pepper flakes, and cook for one minute more.
Add broth, and bring to a boil.
Reduce heat and add ponzu and fish sauce.
Let soup simmer until flavors fully incorporate.

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Asian Vegetable and Noodle Soup

Ingredients

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