I tend to eat a lot of Asian cuisine – inspired foods. I loooooove a good noodly, brothy soup, and there are a lot of options for these when you starting searching Asian-style recipes. I actually made this soup for breakfast. It’s a good way to get your digestive system going for the day, something warm and vinegar-y.
It’s mildly reminiscent of my favorite soup at the co-op I used to work at that was called, Dragon’s Delight. There was actually a woman who swore that that soup cured her of a migraine. I like to think this is true since the world of plants provides us with some pretty darn good medicine.
- 1/2 yellow onion, sliced thinly
- 1 medium sized carrot, julienned
- 1/2 green bell pepper, sliced into thin strips
- 1/2 cup mushrooms, sliced thinly
- Brown rice noodles – I used fettucine.. any brown rice noodle or even bean threads will do
- 2 Tbsp sesame oil
- 2 Tbsp coconut aminos (or soy sauce if your body can tolerate it)
- 2 Tbsp apple cider vinegar
- 1 Tbsp brown rice vinegar
- 1 Tbsp Mirin
- 1 tsp sea salt
- 1/8 tsp red chili flakes
Heat sesame oil in skillet on medium heat. Add onions, carrots, and bell peppers. Saute until just tender and add mushrooms. Saute until lightly browned.
Add coconut aminos, vinegars, mirin, sea salt, and chili flakes. Add water to cover, then add noodles. Simmer until noodles are cooked. Serve.