Private chef CC Consalvo met with Laura Avery this week at the Santa Monica Farmers’ Market to talk about her Asian Veggie Noodle Soup recipe that comes from her book Sauces, Soups & Sides. Consalvo says that, “hearty brown rice noodles and fresh crunchy veggies make this soup a nice accompaniment or even the main dish.”
Hearty brown rice noodles and fresh crunchy veggies make this soup a nice accompaniment or even the main dish.
1 lb box of brown rice spaghetti OR Zucchini Noodles
1 quart of a good vegetable broth
1 small red onion – chopped
4 gloves of garlic – minced
3 medium carrots – peeled & diced
2 bunches of Bok Choy – cut into ribbons
1 Knob of ginger – grated or chopped
1 tablespoon of olive or coconut oil
Cilantro, lime and ginger for garnish
Bring a medium pot with water to a boil for your spaghetti. In another large soup pot on medium heat, add your oil and sauté your carrots for 5 minutes. Then add your onions and garlic sautéing for another 3-4 minutes. Keep an eye on your pot for pasta water and cook pasta as directed. Back to your soup pot now you can add your broth, bring to a simmer. Turn down the heat on your broth, then drain and rinse your cooked pasta. Now you’re ready to build the soup. In a large bowl, first add your pasta then your Bok Choy ribbons. Now pour the hot broth over it. Garnish with grated, fresh ginger and cilantro.