Mung Bean Noodle Soup
Servings: 2
Calories: 321kcal
Ingredients
- 1 tbsp sesame oil
- 1 tsp tamari or coconut aminos
- 1 tsp rice wine
- crushed red pepper flakes or hot chili oil
- Himalayan sea salt
- 2 green onions, chopped finely
- 4 cloves garlic
- 1 inch piece ginger, peeled
- Mung bean noodles, edamame or rice noodles
- water
- 3/4 cup shredded cabbage or bean sprouts
Instructions
- Pour the sesame oil in a small mixing bowl.
- Add the Tamari and rice vinegar.
- Add a pinch of sea salt, crushed red pepper and green onions.
- Grate 4 garlic cloves and about the same amount of ginger into the bowl.
- Boil water for noodles in large pot.
- When water is boiling, plunge noodles into the pot.
- Cook until just about soft (about 1-3 minutes).
- Add shredded cabbage or sprouts to the pot.
- Cook 1 minute more.
- Pour the noodles and blanched cabbage into a strainer.
- After straining, place noodles and cabbage into a bowl.
- Mix in the sauce.
- Enjoy!
Nutrition
Calories: 321kcal | Carbohydrates: 64g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 32mg | Fiber: 0.5g | Sugar: 1g | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 1.8mg