My kids were really craving Asian noodle soup today, so I made a small pot for them, it was such a hit, they begged me to make some more, so second time around, I measured and wrote stuff out and took pictures so that if nothing else I can duplicate it next time I want to make it again.
6 cups purified water
juice of one small lime
1/4 c. soy sauce
a drizzle of toasted sesame oil (you don’t want to put too much as it will overpower the taste) about 1/2 tsp.
2 cloves of crushed garlic
fresh ginger (about the size of a large garlic clove, either grated or pushed through the garlic press)
Cabbage (shredded fine)
1/4 of a brown onion (thinly sliced)
1/2 of a carrot (julienne with the mandolin)
1/3 of a zucchini (julienne with the mandolin)
bunch fresh cilantro
1 spring onion (green)
1 veggie bouillon cube
1 tsp. sea salt
1 bundle of rice noodles or mung bean threads there’s 3 in a package. (picture below)
Drop the bouillon cube in 6 cups of water, add the lime juice, the soy sauce, sesame oil and salt and bring it to boil, meanwhile prepare the rest of the ingredients. Whisk the broth to make sure the bouillon cube has completely dissolved then add the veggies as you finish slicing and cutting them. once the water boils, turn off the stove, add noodles, the green onions and cilantro, cover the pot and let it sit for 10 minutes. Once the noodles have expanded after about 10 minutes you may serve the soup.