Lunar New Year Noodle Soup
Serves 425 mins prep80 mins cook
Traditionally we eat rice cakes on the lunar new year but gluten-free rice ramen bowls will do just fine! This recipe features a savory miso broth with shiitake, ginger, and various vegetables, topped with avocado, scallions, sesame, and chili oil.
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What you need
Instructions
Add all broth vegetables (onion, fennel stalks, celery, carrots), shiitake stems, and ginger to a pot with 8-10 cups of water. Bring to a boil, then reduce heat and simmer for about an hour. After an hour, add the dulse (or kombu), tamari, and rice vinegar. Simmer for another 15 minutes. Strain the broth and return the clear liquid to the pot. Mix in the miso until it is completely dissolved. Add your favorite raw soup vegetables (broccoli florets, sliced cabbage, shiitake mushroom caps) to the hot broth and cook quickly for about two minutes. Plate your favorite cooked noodles (such as rice, udon, or ramen), pour the hot broth and vegetables over them, then top with sliced avocado, chopped scallions, toasted sesame seeds, and chili oil or crisp. Enjoy!View original recipe