Golden Spiced Noodle Soup
Filled the brim with gluten free rice vermicelli noodles snuggled in a bath of nourishing bone broth, aromatics and anti-inflammatory turmeric.
- 1 tablespoon Light flavored oil
- 2-3 shallots
peeled and chopped
- 1 clove garlic
peeled and chopped
- 1 inch ginger
knob peeled and grated or ½ teaspoon ground dried
- ½ teaspoon turmeric
ground or 1 tablespoon fresh grated
- 7 cups chicken bone broth or vegetable or mushroom broth -gluten-free
- 4 oz vermicelli rice noodles
- salt and pepper
to taste (white or black pepper)
- 1 cup bok choy
- egg optional
Place canola oil or light flavored oil into pot. On a medium-high heat add your shallots, garlic, ginger and ground turmeric. Cook until lightly aromatic.
Add your gluten free chicken bone broth or vegetable broth to the pan and salt and pepper to taste. Bring to a gentle boil. Add your vermicelli rice noodles. Do not overcook as they only take about two minutes and then they will be aldente. Your vermicelli rice noodles will absorb some the broth and expand so adjust the amount of broth to the amount of noodles added, depending on your package size. (If you decide to use a different type of noodles, you may have to increase the amount of broth and cooking time to time specified on the package)
Add your bok choy, and any other items you like such as tofu or egg. (If you choose to add an egg you can do this 3 ways. You can add the beaten egg at the end so your broth is thick and rich. You can add it whole at the end and make like a poached egg or maybe you want to fry your egg separately and add on the top at the end.
Adjust seasoning to taste. Serve your golden spiced noodle soup hot and steamy.
If you decide to use a different type of noodle, you will have to cook according to the package directions and most likely will take longer to cook. Please note that noodles absorb some of the broth so be sure to add enough broth to cook the noodles and to serve with the soup.
The longer your soup sets, the more broth will be absorbed. This soup is best served the same day.
If you want to cook your noodles separately from the broth, you can refrigerate them both separately and combine to reheat and use within 3 days of being refrigerated.
Feel free to use any quick cook vegetables like spinach, kale, greens or even frozen veggies in the soup.
If you want to make this soup vegan, use a vegetable broth or mushroom broth instead of the chicken bone broth.
If you want to make this recipe low carb, exchange the rice vermicelli noodles with shirataki noodles or zucchini zoodles. We like to drizzle in a little beaten egg at the end of the cooking process to give the broth a thicker consistency and some tofu for extra protein, if we are going low carb.
Serving: 1g | Calories: 215kcal | Carbohydrates: 32g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg