Vegetable Noodle Soup

shutterstock_ramen noodle soup with bok choy Vegetable Noodle Soup

My kids LOVE noodles. So I try to superfood their noodles as much as possible, and change the added vegetables often, to give them a varitey of nutrition.

Here is one of our favorite vegetable noodle soups using rice noodles.

It serves our family of 6 with ease–and I take the leftovers to work for lunch.

Ingredients:

1 1/2 tsp finely grated raw ginger

2/3 c Ponzu sauce (japanese citrus flavored soy sauce); tahini sauce works in a pinch

6 large organic eggs

16 ounce rice noodles, cooked and drained according to package directions (Can substitute with Ramen noodles if desired)

30 snap peas, cut into 3rds

12 shitake mushrooms, thinly sliced

18 baby bok choy, cut into 1 inch pieces

2 T lemon zest

8 scallions, thinly sliced

2 carrots, shredded

8 asparagus stems, cut into 4ths

1/2 green cabbage, finely shredded

Optional: chop-stick–keep it fun!

Directions:

ProTip:Prep the vegetables while you boil the noodles and boil the eggs.

Cook noodles according to package directions; adding ginger and ponzu, and bring to boil. Reduce heat to medium low and simmer while your prep rest of meal.
Boil the eggs, for about 6-8 minutes, then drain and soak them in cold water. Set aside.
Prep the vegetables. Add vegetables evenly to bowls. Pour the noodles over the vegetables.
Peel and half the hard boiled eggs.
Top each bowl with a little lemon zest, a scatter of scallions, and a hard boiled egg (peeled and halved).
Serve in large, deep soup bowls.
Enjoy!

ProTip: If your children like the vegetables a little more cooked than raw, add the vegetables to the noodles for 2-3 minutes on simmer just before serving.

ProTip: Add your choice of meat if desired, and change-up the vegetables according to your family favorites. I will often change out the asparagus and cabbage for shredded brussel sprouts and mug bean sprouts, for example.

Live Life Optimally,

Kristie