Vegan Gluten-Free Asian Noodle Soup

Warm and comforting, this vegan Asian noodle soup features delicate rice noodles and a medley of vibrant vegetables, all infused with aromatic ginger and garlic. It's a perfect bowl of nourishment that is gluten-free and packed with flavors.

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside. 2. In a pot, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant. 3. Pour in the vegetable broth and bring to a simmer. 4. Add the bok choy, mushrooms, and carrots to the pot. Cook for about 5-7 minutes until the vegetables are tender. 5. Stir in the cooked rice noodles and soy sauce, mixing well to combine. 6. Serve hot, garnished with fresh cilantro and lime wedges.

100g rice noodles 1 cup vegetable broth 1/2 cup bok choy, chopped 1/2 cup mushrooms, sliced 1/4 cup carrots, julienned 1/2 teaspoon fresh ginger, grated 1 clove garlic, minced 1 tablespoon soy sauce (gluten-free) 1 teaspoon sesame oil Fresh cilantro for garnish Lime wedges for serving