Noodle Soup
Savor the harmonious flavors of this plant-based Matcha Coconut Noodle Soup. The matcha-infused coconut broth, combined with the tender rice noodles and vibrant assortment of vegetables, creates a comforting and nourishing dish. Enjoy the subtle earthiness of matcha and the creamy richness of coconut milk in each spoonful. This soup is perfect for warming up on chilly days or as a light and satisfying meal any time of the year.
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Ingredients
- 8 ounces rice noodles
- 1 can coconut milk
- 3 cups vegetable broth
- 1 tbsp matcha powder
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 2 tbsp grated fresh ginger
- 2 cloves garlic, minced
- Assorted vegetables (such as sliced mushrooms, bok choy, bell peppers, carrots)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside
- In a large pot, combine the coconut milk, vegetable broth, matcha powder, soy sauce or tamari, lime juice, grated ginger, and minced garlic. Stir well to combine.
- Place the pot over medium heat and bring the broth to a simmer. Allow it to simmer for 5-7 minutes to let the flavors meld together.
- Add the assorted vegetables and tofu or tempeh (if using) to the pot. Cook for an additional 5-7 minutes until the vegetables are tender and the tofu or tempeh is heated through.
- Divide the cooked rice noodles into serving bowls.
- Ladle the hot matcha coconut broth with vegetables and tofu or tempeh over the rice noodles.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition
Calories: 988kcalCarbohydrates: 137gProtein: 21gFat: 43gSaturated Fat: 37gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 360mgPotassium: 1042mgFiber: 13gSugar: 0.1gVitamin A: 14242IUVitamin C: 33mgCalcium: 124mgIron: 11mg
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