Minoo prepared 3 recipes for the South Arm Community Kitchen. A Vegetable Noodle Soup, a Chicken Chili and the Lemon Pudding which I had blogged earlier.
This Vegetable Noodle Soup is a great vegetarian dish if you use tofu instead of chicken. It will be a great dish for the cold season if you made it with chicken stock.
Ingredients
- 2 tablespoons sasame oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 medium potato, peeled and diced
- 2 large carrots, diced
- 1 small yellow bell pepper, diced
- 1 teaspoon each dried thyme, oregano, cilantro and ginger
- 5 cups water (more if it’s too dry)
- 1/2 inch bunch (2 oz) whole grain spaghetti, snapped in shorter lengths
- 2 cups cooked chicken or firm tofu, cubed
- 1 1/2 cups broccoli, chopped
- 1 tablespoon honey
- 1 teaspoon tamari
- 2 tablespoons lemon juice
- salt and pepper to taste
- 1 teaspoon red chili flakes for garnish
Source: unknown
Serves 8
Instructions
 Heat sesame oil in a large stock pot over medium heat. Sesame oil will smoke on high heat. Add onion and fry until the onion is soft. |
 Add garlic, potato, carrots and bell peppers. Saute for about 5 minutes. |
 Season with the herbs and spices. |
 Add water. Bring to a boil. Cover and simmer for 10 minutes, stirring occasionally. |
 Add spaghetti, chicken or tofu. Cook until the spaghetti is al-dante, about 8 to 10 minutes. |
 Add tamari and honey. |
 Add broccoli and cook for a couple more minutes. |
 Add the lemon juice and season with salt and pepper to taste.
Garnish with red chili flakes and serve with whole grain bread. |
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