Solo Soothing Sesame noodle Soup
Tia Spowart
ingredients
- 1 cup cooked rice spaghetti noodles
- 1 cup hot broth
- 1 tablespoon toasted sesame tahini
- 1 teaspoon agave nectar
- 2 teaspoons rice vinegar
- 1 tablespoon light olive oil
- 1 teaspoon toasted sesame oil- or hot chili oil if you like heat
- Pinch cayenne or hot curry powder, to taste
- 1 garlic clove, minced
- 2 tablespoons sea vegetables, such as arame, wakame, etc
- 1 small carrot, shaved pieces
- 1 spring onion or scallion, sliced
- 1 small dash of coconut milk, hemp or rice milk
- Washed baby salad greens
- Sea salt and ground pepper, to taste
directions
- 1
Warm up and soften the cooked noodles by briefly soaking them in freshly boiled hot water (if you just cooked the noodles, omit this step).
- 2
Drain the noodles and pour into a warmed soup bowl. Cover with a plate to keep warm.
- 3
To the hot broth add: tahini, agave, rice vinegar, sesame oil, spices and garlic. Whisk to combine.
- 4
Pour into a small soup pot and add the sea vegetables, carrot and scallion. Heat through until the sea vegetables are cooked.
- 5
Add a small dash of coconut milk, if you like. I’m currently avoiding coconut milk so I used plain hemp milk and it was delicious.
- 6
To the noodles- add some baby greens. Pour the soup over the noodles and greens. Season with sea salt and pepper, to taste.
Source: Tia Spowart
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