Noodle Soup

This dairy-free Korean noodle soup is a comforting breakfast dish packed with flavor and nutrients. With a delicate broth and chewy noodles, it's perfect for starting your day on a warm note.

Ingredients

• Rice noodles - 100 grams
• Vegetable broth - 500 milliliters
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Spinach - 100 grams, fresh
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Green onion - 2 stalks, chopped
• Red pepper flakes - 1/2 teaspoon (optional)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a pot, heat the sesame oil over medium heat and add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
3. Add the sliced mushrooms and julienned carrot to the pot, cooking for another 3-4 minutes until softened.
4. Pour in the vegetable broth and bring to a gentle simmer.
5. Stir in the soy sauce and red pepper flakes, then add the fresh spinach, cooking for 1-2 minutes until wilted.
6. Divide the cooked noodles between two bowls and ladle the hot broth and vegetables over the noodles.
7. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 52 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 750 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables, promoting overall health.
• Low in cholesterol and dairy-free, making it suitable for heart health.

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