This is a very light and refreshing soup to make that is also quite simple and quick. Strong flavors such as ginger mix with Asian noodles, fresh green kale and large white beans. Of course you could add other vegetables you have on hand, or add some more traditional Asian ingredients to the broth such as lemongrass, that would probably make it even better.
4-6 servings Ingredients: - vegetable oil
- 1 onion
- 3 garlic cloves
- fresh ginger (about 2 tablespoons worth)
- 8 cups of vegetable broth
- ¼ cup soy sauce
- 1 tablespoon Worcester sauce
- ½ lb Asian noodles
- 1 bunch of kale
- 2 cups white beans, cooked
- 2 tablespoons of rice wine vinegar
Method:
Chop the onion, mince the garlic, grate the ginger. Remove the stems from the kale and chop the leaves up. Saute the onion in the oil for a few minutes until soft. Add the garlic and the ginger, saute for a minutes or two, then add the vegetable broth, the soy sauce and the Worcester sauce and let come to a simmer. Add the noodles, the kale and the white beans and let cook until the noodles are done. Add the rice vinegar, taste and possibly add some more soy sauce if it needs more salt.
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