Refreshing Lemongrass Noodle Soup

Gluten-Free

1 serving

INGREDIENTS

1/2 a section of WAI WAI noodles or a similar type of thin rice noodle.

About 5 pieces of dried lemongrass

Sesame seed oil

About 5 pieces of dried or fresh ginger chunks

1 handful of dehydrated or fresh spinach (fresh spinach needs to be cut into smaller pieces)

10 pieces of dehydrated sliced tomatoes

1 TBSP of Organic Minute Miso broth

1/3 cup diced onion fresh or frozen

2 to 2 1/2 cups of water

1 egg

1/8 tsp garlic powder

A pinch of cayenne pepper

1/8 tsp onion powder

1/4 tsp salt

DIRECTIONS

This recipe is for refreshing lemongrass noodle soup. First, put the WAI WAI noodles in a 3 quart pot with 2 cups of cold water. Soak the noodles for 10 minutes. (If you use another type of thin rice noodle, cook according to the package directions.) After 10 minutes of soaking the noodles, add all the ingredients to noodles and water except the egg & sesame seed oil. Bring to a boil, then reduce heat and simmer. Drop the egg in & do not mix the egg in the broth. Just let it cook in its spot. Simmer for another 10 to 12 min or until the egg is cooked through. You can add extra water if it’s getting low. The egg needs enough water to cook all the way through. When done, pick out the lemongrass and the ginger pieces. Add 1 small little drop of sesame seed oil. Finally, pour the soup into a large bowl. Enjoy!