Sweet/salty Lemonade Noodle Soup

 

We've been enjoying the flexibility and lovely sweet/salty flavors of this noodle soup for many years now. Depending on our mood we add different proteins and seasonal veggies, but this base remains the same. This recipe has been passed on from friend to friend for a while and we have all made our adjustments - I expect you will too!

What you will need

1/2 tablespoon Olive Oil

1/2 tablespoon Sesame Oil

1 Medium Yellow Onion, halved and cut into sixths (each half)

2 Medium Carrots, peeled and sliced thick

2 cups Broccoli Florets (medium/small florets)

1 bunch Baby Bok Choy

4 ounces Mushrooms (I like shitake or a specialty assortment)

3 cups Chicken Stock (not low sodium)

1 teaspoon Sesame Seeds

3 Small Lemons (or 2 large), juiced

1 tablespoon Sriracha Sauce

1 tablespoon Sweet Chili Sauce (with garlic)

1 tablespoon Agave Nectar

2 1-inch sections of Ginger, peeled and grated

1/2 cup Peanuts (for garnish)

1/2 cup Bean Sprouts (for garnish)

1-2 cups Cooked Protein (tofu, chicken, shrimp, etc) if desired

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