Rice Noodle Soup


We love soup! During the winter we eat soup at least three nights a week. Often it is a mixture of what ever vegetables that are fresh and/or in our fridge.I have stored stock, rice noodles, rice, and potatoes as pantry staples. In the past few years the ingredients for PHO along with many global cuiseans have become available at neighborhood markets.

Rice Noodle Soup For Two

You will need:

*rice noodles (thin or thick) one pack

*4 cups chicken or beef stock (can easily be a mixture of both)

*5 green onions

*4 tablespoons of kimchi

*1/2 cup chopped cilantro

*1/2 cup chopped basil

Additional items that make things exciting: Siracha, lime slices, ginger, bean sprouts, hard boiled egg, soft boiled egg, broccoli, box choy, pork belly, thinly sliced beef, poached chicken.

Bring broth to a simmer and add noodles (use instruction on rice noodles containers or sample the noodle until you like the texture). When they are done pour into two separate large bowls and divide the noodles. Top with all the toppings. That easy! Fresh, simple, and healthy!



*Authentic PHO calls for bone stock with a small satchel of star anise, cardamon, cinnamon, cloves, fennel, coriander to simmered in the broth. Take out satchel before consumption. Top with thinly sliced beef (will cook in hot broth), green onion, basil, cilantro, bean sprouts, jalapeños, lime wedge.

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