1teaspoonvegetable oil or 3 tablespoons of vegetable broth
3medium carrots – sliced diagonally about ¼ inch thick
4green onions – sliced ¼ inch thickreserve some for garnish
2jalapeno peppers – sliced in ¼ inch roundsset ½ of one aside for garnish and cook the rest
1small red bell pepper – seeded and finely diced
8 to 10baby mushroom caps – sliced about 14 inch thickI used baby bellas, you can use whatever you have on hand
2clovesof garlic – minced
32ouncesof vegetable broth
1teaspoonof ground ginger or 1 tablespoon of fresh grated ginger
1teaspoonof turmeric
1tablespoonof soy sauceI use low-sodium
Juice from ½ of a limeapproximately 3 tablespoons Slice the rest of the lime for garnish
2tablespoonsof coarsely chopped cilantro + a few stems for garnish
Sea salt to taste
1 8ouncepackage of glass cellophane noodles
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Instructions
In a large sauce pan heat the oil or vegetable broth on medium heat. When the oil or broth is hot add the carrots, onion, jalapeno, bell pepper, and mushrooms and stir to combine. Cook for five to seven minutes or until the vegetables begin to soften and brown along the edges, stir frequently. Add the garlic and cook for one minute. Add the vegetable broth, ginger, turmeric, soy sauce, and lime juice and bring to a boil. Reduce the heat to a simmer and cook for 25 to thirty minutes or until the carrots and bell peppers are easily pierced with a fork. Add the cilantro and sea salt (if desired) just before serving.
While the soup is simmering bring a medium pot of water to a boil. Turn off the heat and add the glass noodles. Let them soak for at least ten minutes. Drain in a colander.
Add as many noodles as you like to a bowl and pour the soup over them. Garnish with green onions, jalapeno, lime, and cilantro.