Ingredients:
- 1 tbsp sesame oil
- 2 tsp garlic powder
- 2 tsp ginger powder
- 2 tbsp coconut aminos
- 4 cups vegetable stock
- 2 cups water
- 1 yellow onion
- 2 servings gluten-free rice noodles (or konnyaku noodles)
- 1 tbsp rice vinegar
- 2 tsp of Sriracha (optional)
- 1 tsp sesame seeds
- Fresh cilantro and green onions
Directions:
- Add sesame oil to a skillet, and heat.
- Sauté the aromatics (onion, garlic powder, and ginger powder) until softened and fragrant.
- Add the vegetable broth and water to a pot, and bring to a boil.
- Stir in coconut aminos, Sriracha, rice vinegar, and aromatics.
- Add rice noodles to the pot, and leave them to sit in the broth until tender.
- Chop cilantro and green onion.
- Garnish with cilantro, green onions, and sesame seeds.
- Serve, and enjoy!
