Vegetable and Rice Noodle Soup

Yield 8 servings



  1. Soak rice noodles in hot water to cover until soft, 15 to 30 minutes. Rinse under cold water for a minute to drain.
  2. Place broth in large flat-bottomed pot and bring to a boil, then add broccoli and carrots (or other root vegetables) for about a minute—these vegetables will quick cook in boiling liquid.
  3. Bring liquid to a boil and add noodles and cook on for about 1 minute.
  4. If you want to add leafy greens, turn off heat, add and stir in greens, cover for 30 second to a minute until greens are just wilted.
  5. Sea salt and white pepper to flavor (or try pink salt for the natural minerals it will add to your diet)
  6. Divide among bowls.
  7. Serve with a dash of sesame oil and bits of chopped cilantro to enhance the flavor if you like.

Courses Soup

Recipe by Harvest to Table at