Asian Vegetable and Noodle Soup

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

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

Asia
Lunch
Soup

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.