A warm and comforting winter soup with sweet potato glass noodles is a great cold weather entree. Ginger will boost your immune system, and the sweet potato glass noodles are a wonderful gluten free option. These are available at Korean markets or online, but if you can’t find them, just substitute rice vermicelli commonly available in grocery stores!
- 1 bundle of sweet potato glass noodles
- 1 1” piece ginger, peeled
- 10 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
- 6 cups low-sodium vegetable broth
- 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
- 1 small kabocha squash, peeled, seeded and cut into bite sized pieces
- 1 13.5-oz. can coconut milk
- 2 Tbsp. soy sauce or Tamari
- 1 tsp. coconut sugar (optional)
- 1 head bok choy, washed and cut lengthwise into quarters
- 2 stalks fresh lemongrass, tough outer layers removed
- Chili oil, cilantro leaves and basil with tender stems, and lime wedges (for serving)
- Pour some boiling water over the noodles and allow to sit for 15 minutes or until soft
- Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
- Add mushrooms, and kabocha and simmer, skimming occasionally, until vegetables are cooked through, 20–25 minutes. Add
- Mix in coconut milk, tamari, and coconut sugar.
- Divide soup among bowls. Add noodles to the bowls as desired. Serve with chili oil, cilantro, and lime wedges.