Ingredients
Scale
- 1 tablespoon sesame oil
- 1 small onion, sliced
- 6 cloves garlic, smashed
- 2 tablespoons fresh ginger, sliced
- 6 cups low-sodium vegetable broth or chicken broth
- 1 tablespoon low-sodium soy sauce
- 8 oz rice noodles
- 1 cup baby spinach or bok choy
- 1 small carrot, julienned
Instructions
- In a large pot, heat sesame oil over medium heat. Add onion, garlic, and ginger; sauté for about 5 minutes until fragrant.
- Pour in the broth and bring to a boil. Lower the heat and let it simmer uncovered for 20 to 25 minutes.
- Stir in soy sauce and season with salt to taste; strain if preferred.
- Cook rice noodles according to package instructions; drain and rinse under cool water.
- In serving bowls, place cooked noodles and top with spinach, carrots, and optional protein if desired.
- Ladle hot broth over the noodles and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 270
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg