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Vietnamese Noodle Soup: Gluten Free, Soy Free, Yeast Free

10:02 PM

Happy flu season! We're still a sickhouse—I had it last week, and Tanya has it now. No, sharing isn't always caring. Like we talked on Monday, sometimes a good, spicy soup can be magic for a cold. And, luckily for Tanya, we have some of this yummy stuff left over.


8 oz thai stir-fry rice noodles (we used Thai Kitchen Stir-Fry Rice Noodles)
1 tbsp. grapeseed oil (olive or canola can substitute)
1 large onion, thinly sliced
1 small piece of ginger, cut in half with the skin still on
1/2 tbsp. salt
3 cups water
3 cups yeast-free beef broth
5 star anise pods
1 cinnamon stick
2 small mushrooms, sliced
3 green onions
1 jalapeño
1/2 cup cilantro
3 tbsp. fish sauce
1 cup fresh bean sprouts
sriracha, to taste
1 lime

makes approximately four servings

1. Prep Your Rice Noodles
Follow the instructions on the package.

2. Make Your Broth
Heat your grapeseed oil in a large pot over medium-high heat and sautée your onions and ginger. Add yoru salt. Pour in your beef broth and water, and add your star anise, cinnamon and mushrooms. Reduce the heat and simmer for about twenty minutes.

3. Prep Your Toppings
Meanwhile, thinly slice your green onions and jalapeño. If you want to minimize the spice, make sure to seed your jalapeño! Roughly chop your cilantro.

4. Finish Your Broth
After your broth has simmered for twenty minutes, add in your fish sauce. Bring the liquid to a boil for five minutes, then turn down your heat and remove the ginger, the star anise and the cinnamon stick.

5. Assemble Your Bowl
Fill a bowl with noodles, then spoon over your broth. Top with your green onions, jalapeños, cilantro and bean sprouts. For added heat, stir in a squirt of sriracha. Serve with a lime wedge.

Note: If you make enough for leftovers, you'll want to store the broth and the noodles separately—otherwise the noodles will absorb all of the liquid!

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