This is the go-to recipe when you want something warm, filling and healthy. Also, it takes about 10-15 minutes to make!
This recipe is slightly spicy because of the ginger and chilli peppers that I added. So, if you like spicy, this one is for you! If you don't, then you can take out the chilli peppers. But I don't recommend taking out the ginger as ginger is very good for your health and it adds in a nice flavour to the broth.
Now in the recipe, you're going to find that I used brown rice noodles because they are gluten-free. But if you are not gluten-free and prefer using another type of noodles, then go ahead. Just remember, please check the packaging of the noodles you are using first, to see how long it takes to cook the noodles. In step 5 under the instructions (refer to recipe below), I've instructed to cook for 5 minutes because the noodles I used take 5 minutes to cook.
I hope you like it!
3 cloves of garlic, peeled & crushed
1 medium onion, peeled & chopped
1-inch of ginger, peeled & minced
1 tsp of extra virgin coconut oil
2-3 tbsp of gluten-free tamari sauce
1 tsp of ground coriander
A pinch of cayenne pepper (optional)
Ground black pepper (a little bit)
250g of broccoli, cut into florets
2 carrots, peeled and sliced
2 shitake mushrooms, sliced
A pinch of Pink Himalayan Salt (to taste)
1/2 lemon, squeezed
2-4 chili peppers (optional)
3 cups of liquid vegetable stock (without added salt)
1 cup of water
200 g of brown rice noodles
Prepare all of the ingredients.
Heat a large saucepan with coconut oil, sauté the onion, garlic and ginger for about 30 seconds. Then, add the tamari sauce, ground coriander, cayenne pepper and black pepper. Sauté for about 1-2 minutes.
Add the broccoli, carrots, and shitake into the saucepan. Sauté until the carrots and broccoli are softened.
Pour the vegetable stock and water into the saucepan, and stir. Add a pinch of salt, taste and adjust according to your preference.
Bring the broth to boil and add the brown rice noodles. Then, lower the heat to bring it to simmer and cover with a lid. Cook for 5 mins.
Serve with some sesame seeds and fresh cilantro.
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Blessings and love,