This MoFo prompt is my kind of low-key meal!
I love to cook, don't get me wrong. 😉
But, some days and nights are busy. I hate to make a ton of dirty dishes just to feed myself. My favorite quick and easy food used to be instant ramen in my younger days. This bowl of rice noodle soup is similar in taste but much healthier!
I've given you some photos of the most simple way to make rice noodle soup with basic pantry ingredients (well, if you keep these in your pantry...which you should!). Having tamari or soy sauce on hand will really help make your broth flavorful and rich. If you have liquid aminos, that will do just as well! I also dissolved some white miso into mine for extra flavor, salt and health benefits. This is optional, unless you have miso lying around!
The point of this meal is to be easy, right? I say, if you've got it, throw it in! I had some leftover strips of carrot that I had cut up, some baby kale, wakame, and some spices (garlic, lemongrass, chili flakes). You can throw frozen veggies in, tofu, tempeh, or whatever you fancy. 😍
When I add miso to a soup, I always take a spoon and dilute it with a little of the hot water. This helps the miso dissolve into the soup evenly and avoids it clumping up and sinking to the bottom.
Finished product! 😋
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.