Hot-and-Sour Soup with Spinach, Tomatoes, and Rice Noodles

[Guest guest]

Hot-and-Sour Soup with Spinach, Tomatoes, and Rice Noodles

Source: Natural Health January/February, 2001

 

6 cups vegetable broth

4 medium garlic cloves, lightly smashed and peeled

1 2-inch piece unpeeled fresh gingerroot, cut into

1/4-inch rounds and lightly smashed

2 star anise pods

2 tablespoons low-sodium soy sauce

1 teaspoon granulated cane juice (such as Sucanat)

6 ounces thin rice noodles (rice vermicelli)

1 large tomato, cored and cut into 12 wedges

24 fresh mint leaves, cut crosswise into thin strips

4 cups stemmed spinach leaves, torn into bite-size pieces

1 medium jalape¤o chile, stemmed, seeded, and minced

1/4 cup lime juice

 

1. Bring broth, garlic, ginger, star anise, soy sauce,

and granulated cane juice to a boil in medium

saucepan. Reduce heat to medium, cover, and simmer

about 15 minutes. Remove solids with slotted spoon and

discard.

 

2. Meanwhile, bring 2 quarts of water to a boil in a

large saucepan. Remove from heat, add rice noodles,

and let sit, stirring occasionally, until tender,

about 5 minutes. Drain and distribute noodles among

four large soup bowls. Divide tomato wedges and mint

leaves among bowls.

 

3. Stir spinach into broth and cook just until wilted,

about 1 minute. Stir in chile and lime juice. Ladle

spinach and broth into bowls with noodles and serve

immediately.