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Author Notes: This is the soup I eat when I'm sick of tomato-vegetable soup and want a healthful alternative. My mom pioneered the use of ungodly amounts of ginger, and my twist was to add equally substantial quantities of garlic--at various stages of the cooking, so that its flavor comes through loud and clear. The resulting soup is both detoxifying and delicious. —Cara Eisenpress
For the broth
- 1 onion, thinly sliced
- 6 scallions, white and green parts, sliced
- 4 cloves garlic, minced
- 2 tablespoons grated ginger
- 1 large carrot, cut into a julienne
- 1/4 large green or white cabbage, finely sliced
- 1 yellow pepper, julienned
- 1/2 cup fresh cilantro
- 2-3 tablespoons soy sauce
- 1 lime, juiced
- 3 cups rice noodles, cooked according to package directions and tossed with 1 teaspoon vegetable oil
- 2-3 teaspoons sesame oil
- Fresh cilantro
- 2 tablespoons toasted sesame seeds
- Toss the cooked rice
- Combine the onion, scallion, 2 cloves of garlic, ginger, and carrot in a large pot with 7 cups of water. Bring to a boil slowly. Simmer for 15 minutes, until the vegetables have wilted. Add the cabbage, pepper, cilantro, and 2 tablespoons of soy sauce, and simmer for another 10 minutes. Add the remaining two cloves of minced garlic and cook for 10 more minutes, until all the vegetables are very tender.
- Remove from the heat and squeeze in the lime. Taste for seasonings, and add more soy sauce or lime juice if you'd like.
- When ready to serve, reheat the soup to nearly boiling. Distribute the rice noodles among four large serving bowls. Ladle the broth over each, being sure to catch lots of the vegetables, then sprinkle with a few drops of sesame oil and a 1/2 teaspoon of sesame seeds. Garnish with a sprig of cilantro, and pass the sriracha around so people can add to taste.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best New Year's Resolution Dish