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
- 1 tablespoon apple cider vinegar
- 6 ounces rice noodles
- 2 cups spinach or kale
- Fresh cilantro for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add onion and sauté until translucent (about 5 minutes). Stir in garlic and ginger; cook for another minute.
- Add sliced carrots and celery; cook for 4-5 minutes until tender.
- Pour in vegetable broth, turmeric powder, soy sauce, and apple cider vinegar. Bring to a boil.
- Reduce heat and let simmer for about 10 minutes to blend flavors.
- Prepare rice noodles as per package instructions; set aside once cooked.
- Stir in spinach or kale during the last few minutes of simmering until wilted.
- Season with salt and pepper to taste before serving over rice noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg