Mish-mash rice noodle soup. Not pho-kin' bad.

Still feeling quite awful. Today my sore throat has inched its way down into my chest. And I'm popping cough drops and vitamin C drops like candy!  So after my errands for the day were run, I felt like the best thing for my body would be a nice dose of veggies and a hot, steamy broth facial, while eating a quickly made, mish-mash rice noodle soup.

I've strayed away from ramen noodles in the last year, in an effort to cut down salt and gluten in my diet, so I started purchasing Thai Kitchen rice noodle packets. Sure they're not super healthy either, but they sure are better than fried and dried ramen noodles and they always pair well when you add a handful of veggies to boost the soup and make it a meal. Even better they're still under $1.50/each and they make for a great lunch in a pinch.

Last night, I made a pit-stop at The Dill Pickle Food Co-Op with my friend Stacey, after indulging in a girl's night/masterpiece meal at the new Chicago Diner (in Logan Square). My husband and I have been members of "the pickle" since before they even opened their doors, but since we moved about a mile from their location it had been awhile since I did some shopping there.  The Dill Pickle is a lovely member owned boutique-like grocery shop that focuses on healthy food choices and building a food-conscious community. 

While perusing the well-stocked shelves of the warm and friendly "pickle," I picked up a couple of items: organic tahini (so I can remake that yummy green goddess dressing with tahini instead of avocado this time... taste test challenge?!), a small container of Medjool dates, and a package of Thai Kitchen thin rice noodles.  
I wasn't sure what I would make with the noodles, but I figured for $3.99, the package would yield a couple meals and give me motivation to make a pho-like soup this weekend.

I came home from my errands feeling very hungry and blah, but with enough energy to rummage through the crisper and pantry to pull out some ingredients to throw-together a pho-like soup. Let's call it a mish-mash rice noodle soup.

Ingredients:

• 9-10 green onions, chopped and bulbs cut off
• 1 yellow pepper, cut into thin one inch pieces
• A loose handful of basil, remove stems and chopped
• 1 cup roughly chopped broccoli crowns
• 1 jalapeno,  cut into thin "rings" w/ seeds included
• A loose handful of cilantro, removed stems and chopped
• 1 -4 oz. can of stem and pieces mushrooms, drained and rinsed. *I would have preferred fresh!
• 1- 8 oz. can of whole water chestnuts,  drained and cut into matchstick-like pieces
• 1 small lime, squeezed for juice
• 1 TBS kosher salt
• 1- 32 oz. contain of Trader Joe's Organic Vegetable Broth
• 1 package of Thai Kitchen thin rice noodles
• 1 tsp. ginger powder (*use fresh grated, if you have it!)
• 1 tsp. cumin

 How to make mishmash rice noodle soup:

1. Follow noodle package instructions, but taste noodles after 3-4 minutes. Mine cooked quicker than the box suggested. Make sure to rinse noodle in cold water and set aside while you prep the soup broth and veggies.

2. Add entire container of veggie stock/broth, and add 1/2 cup water. Throw in all the veggies and bring the mix to rapid boil for 7-10 minutes. Stir occasionally. Veggies should become softer, but not mushy. Check veggies at 7 minutes for "doneness". Broth flavor should be robust and spicy, so remember to taste before adding noodles. Add more salt and lime, if necessary. Add 1-2 tsp. of cane or processed sugar, if broth is too spicy.

3. Using tongs, add the cooked, drained and cooled rice noodles. Mix into soup and let simmer on medium for another 2-3 minutes.

4. Serve in a large bowl with plenty of broth, top with fresh cilantro or basil leaves, as garnish. Breathe in the warm, fragrant broth! Use chopsticks and shovel in that mish-mash noodle soup! Yum.



Amber's recipe rating (from 1-10). Taste: 6 Ease: 4
Likeliness of making it again: 8, but I'd add tofu next time and more cilantro and introduce garlic into the mix!