in Soup Recipes

Rice noodle bowl

updated

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Ingredients for 2 servings:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp coconut blossom sugar
  • 120 g rice noodles
  • e.g. sea salt
  • 10 g fresh ginger
  • 1 large carrot(s)
  • 6 radishes
  • ½ cucumber(s)
  • 1 stalk(s) leek
  • 1 tbsp Japanese seasoning mix (Shichimi togarashi)
  • 700 ml broth (miso broth)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Peel and slice the ginger. Peel the carrots and cucumber and cut into thin strips. Trim and thinly slice the radishes. Trim and thinly slice the leek. Bring the miso broth and ginger to a boil. Then add the soy sauce, rice vinegar, coconut blossom sugar, and salt if desired. Add the chopped vegetables and simmer for 30 minutes. Now add the rice noodles and cook for another 13 minutes. Season to taste, sprinkle with the shichimi togaraschi, and serve. https://www.vegan-cooking-with-thalija.de/archive/1181

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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