Ingredients
Scale
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 carrots, sliced thinly
- 2 celery stalks, sliced
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon apple cider vinegar
- 6 ounces rice noodles
- 2 cups spinach or kale
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onion for about 5 minutes until translucent.
- Add minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.
- Stir in sliced carrots and celery; cook for about 4-5 minutes until tender.
- Pour in vegetable broth, turmeric powder, soy sauce, and apple cider vinegar; bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Prepare rice noodles according to package instructions; drain and set aside.
- Add spinach or kale to the pot; cook for another 2-3 minutes until wilted.
- Adjust seasoning with salt and pepper before serving.
- Serve by placing rice noodles in bowls, ladling hot broth over them, and garnishing with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg