Ingredients
Scale
- 8 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 2 carrots, sliced
- 1 red bell pepper, diced
- 1 cup sliced mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons ginger, grated
- 1 teaspoon chili paste (optional for heat)
- 8 ounces rice noodles
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Feel free to substitute rice vinegar with apple cider vinegar or add some tofu for a protein boost if that’s your jam. Remember, cooking at home is about making it work for you!
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent, about 3 minutes.
- Add the sliced carrots, diced bell pepper, and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.
- Pour in the chicken or vegetable broth, then add the soy sauce, rice vinegar, grated ginger, and chili paste. Stir well and bring the mixture to a gentle boil.
- Reduce the heat to a simmer and allow the soup to cook for about 15 minutes, letting all those vibrant flavors meld together beautifully.
- Add the rice noodles to the pot and cook for another 5 minutes, or until the noodles are tender.
- Season with salt and pepper to taste. I always suggest tasting as you go—my mom taught me that the secret ingredient is always a pinch of love and a taste test.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sour Noodle Soup, recipe, cooking, food
