Gluten Free Asian Noodle Soup
I used to love having Asian foods before my Celiac Disease diagnosis. So, recently I decided to try creating a G-F recipe for one, and I really love the one that I’m posting here.
What’s also good news is that the broth I’m listing is going to meet the “Semi-homemade” criteria! So, even though it’s December and I’m baking and cooking for the Holidays, we still have those everyday meals we need to crank out. Why not try this and if you’re short on time, it’s a real winner there too. No need here to make a big pot of Chicken soup from scratch!
1 box ( 32 ounces) Gluten Free Chicken Broth (I used “Pacific” Organic)
2 tbsp Extra Virgin Olive Oil. I use Light EVOO
2 Scallions- Small slices using all, but discard the green end 1 inch.
1 small Carrot, peeled and sliced in small bits
2 cups Raw Spinach- I used fresh organic spinach, washed well and cut up
1 Garlic Clove- diced
3 tbsp. G-F Tamari Soy Sauce or “Bragg” Liquid Aminos
6 Sliced Crimini Mushrooms, or White Button is fine too
Dash of Dried Ginger. Only a quick dash, don’t add much
½ box Rice Noodles ( I used “Thai” brand) Break into 3 in. pieces
First put the EVOO in a medium sized pot and when warmed, saute the Scallions until soft. Do for about 2 minutes.
Add the Carrot, Garlic, and lastly the Mushroom slices.
Merely saute all of these for a few minutes to release some flavor.
Add the broth and on a low heat, cover pot & simmer for 10 minutes.
Now add the Spinach and Dash of Ginger. Then Salt & Pepper to taste.
Continue to cook Spinach in the soup, for an additional 10 minutes.
Lastly, add the raw, broken up pieces of Rice Noodles.
Remove from heat and keep cover on while the rice noodles soak up the
broth. Let stand for another 10 minutes.
This amount should accommodate 4 bowls of soup.