Asian Noodle Soup
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 people
Ingredients
- 2 litres hot chicken stock / bone broth
- 1 tbsp coconut aminos
- 4 bundles mung bean noodles or rice vermicelli, or zoodles
- 500 g cooked chicken sliced (or any other leftover meat)
- 4 cups assorted vegetables thinly sliced eg carrots, zucchini, spinach, capsicum, bean sprouts, snow peas, green beans, etc
- 2 green onions thinly sliced
- 1 chilli, optional thinly sliced
- 1 tsp sesame oil
Instructions
- Cook noodles as instructed on packet, drain and divide into 4 deep soup bowls. If using zoodles, place them directly in the bowl as the hot stock will warm them through.
- Bring stock/broth to the boil. Add coconut aminos to stock, then pour over noodles in bowls.
- Top each bowl with chicken and vegetables.
- Sprinkle green onions and chilli (if desired) over the top.
- Sprinkle with sesame oil.
