Spicy Asian Noodle Soup

By Cook Me Healthy
Yield 4 servings

Ingredients:

• 1 1/2 teaspoon sesame oil
• 1 1/2 teaspoon olive oil
• 1 1/2 inch piece ginger, peeled and minced
• 3 cloves garlic, minced
• 1/2 cup minced lemon grass or lemon balm- see below (if you don’t have these, the zest of 1 lemon should work)
• 1 teaspoon sriracha (more or less to taste. I actually used 2 tsp)
• 1/2 pound cauliflower, chopped
• 1/4 pound string beans
• 1/2 pound mushrooms, sliced
• 1/4 pound kale, chopped
• 1 quart vegetable stock
• 4 ounces broad rice noodles
• soy sauce, to taste

*The vegetables in this can be any that you like or whatever is in season.

Method:

1. Heat the oils in a medium pot. When hot, add the ginger and garlic and sauté until aromatic, about 1 minute.
2. Add the lemon grass/lemon balm and sauté another minute. Add the sriracha and sauté for 2 minute until all the spices are coated with the sriracha. Add the cauliflower and string beans and sauté for 3-4 minute, making sure to coat the veggies with the spices.
3. Add the veggie stock and bring to a rolling boil to allow all the spices to infuse. Add the noodles and continue to boil until noodles are cooked through.
4. Stir in the mushrooms and kale and cook for about 5 more minutes. Add soy sauce, to taste, and cook another minute.
5. Serve hot and enjoy the sinus-clearing power!