Rice noodle in vegan broth

April 01, 2020

This recipe was created to recover the stems of turnip greens, after using the leaves to season a pasta.
I was looking for an alternative to minestrone that recalled ramen, but made with ingredients that I had at home.

Ingredients for 4

2 nests of rice noodles
10 stalks of turnip greens
1 carrot
1 potato
2 cloves of garlic
2 radishes
4 tablespoons of Tamari sauce
1 lemon (juice)
chili pepper powder


Wash and peel all the vegetables. Peel the garlic clove. Cut everything into small pieces, as if it were chopped and put them in a pot together with 3 tablespoons of extra virgin olive oil.

Brown and then stretch with hot water. Boil the vegetables for about 20 '. Place the nests of rice noodles in a glass or ceramic bowl. Then, with the help of a strainer, recover 3 ladles of filtered broth and pour them over the rice noodles, so that they soften, then pour the broth into the pan with the vegetables and add the Tamari sauce.

Prepare the dishes by pouring a little broth, a part of the rice noodles and over the vegetables.
Season with freshly squeezed lemon juice, extra virgin olive oil and chilli pepper.
If you wish, you can garnish with parsley or fresh coriander.
Recipe: Rice noodle in vegan broth
Recipe: Rice noodle in vegan broth - 0

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