Oriental Noodle Soup Recipe
This Oriental Noodle Soup is so simple yet so delicious. Enjoy this easy vegan soup recipe containing oriental traditional spices to boost your immune system. Sip the broth and feel your head clear, it’s amazing that something as simple as this Oriental Noodle Soup can have such a powerful effect to cleanse and nourish.
Ingredients
| Water | 3 Quart | |
| Onion | 1 Large, peeled | |
| Garlic | 4 Clove (5gm), peeled | |
| Ginger root - 2-3 large chunks (remove after cooking) | ||
| Oregano | 2 | |
| Cumin | 1 Teaspoon (Curry powder - 1 heaping teaspoon) | |
| Green and/or red chili powder - ½ teaspoon | ||
| Red chili | 1 Teaspoon, crushed (Curry powder - 1 heaping teaspoon) | |
| Dill weed | 1 Teaspoon (Curry powder - 1 heaping teaspoon) | |
| Fine rice noodles - 4 cups | ||
| Fresh organic spinach - 1 bunch, wash, chop a little | ||
| Diced red bell pepper | 1/2 To taste (Curry powder - 1 heaping teaspoon) | |
| Fresh cilantro - ½ bunch, chopped | ||
| Organic soy sauce - 1-2 tablespoon | ||
| Virgin olive oil | 2 Tablespoon, pressed (Curry powder - 1 heaping teaspoon) | |
| Ume plum vinegar - 1 teaspoon, optional | ||
Directions
1. In a large soup pot, add 3 quarts water.
2. Add the diced onion, garlic clove, ginger chunks.
3. Stir in 2 heaping tablespoons oregano, curry powder, cumin, green and/or red chili powder, red chili and dill weed and simmer for about ½ hour till ingredients are melded.
Turn off heat and add the fine rice noodles; break them up with your hands to make easier to eat. (if you use fine noodles they just need to soak in the hot broth and not cook.
4. Stir in spinach, bell pepper, cilantro, organic soy sauce, virgin olive oil, ume plum vinegar.
5. Sprinkle a little thinly sliced green onion.
6. Taste and serve with lime wedges and a fresh cucumber/seaweed salad, or fresh salad of your choice.
For more information please visit: http://www.caryellis.com/soup
2. Add the diced onion, garlic clove, ginger chunks.
3. Stir in 2 heaping tablespoons oregano, curry powder, cumin, green and/or red chili powder, red chili and dill weed and simmer for about ½ hour till ingredients are melded.
Turn off heat and add the fine rice noodles; break them up with your hands to make easier to eat. (if you use fine noodles they just need to soak in the hot broth and not cook.
4. Stir in spinach, bell pepper, cilantro, organic soy sauce, virgin olive oil, ume plum vinegar.
5. Sprinkle a little thinly sliced green onion.
6. Taste and serve with lime wedges and a fresh cucumber/seaweed salad, or fresh salad of your choice.
For more information please visit: http://www.caryellis.com/soup
Chef
