Ginger Scallion Soup with Pho Rice Noodles
Ingredients
- 2 tbsp avocado oil
- 1 bunch spring onions, thinly sliced reserve 2 tbsp for topping the soup
- 2 cloves garlic, minced
- 2 tbsp fresh ginger root, minced
- 2 cups white button mushrooms, sliced
- 3 tbsp organic tamari sauce I like low-sodium
- 4 cups vegetable broth
- 1-2 cups filtered water
- 1 lime, juiced
- 1 tsp organic sesame oil
- 4 oz pho rice noodles or vermicelli rice noodles *cooked according to package instructions
Instructions
- In a Dutch oven, heat avocado oil over medium-high heat, then add the scallions, garlic, and ginger. Saute for 1-2 minutes until fragrant.
- Next, add the sliced mushrooms and tamari sauce. Cook for another 2 minutes.
- Add the vegetable broth and water. Bring it to a simmer, and simmer covered for 5 minutes.
- Remove from the heat, add lime juice and sesame oil. Serve poured over cooked pho noodles and top with extra spring onions.