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This recipe is based on one that I recently received in my in-box.  I had craved pasta (carbs) for a while and thought a soup with a smattering of noodles would be just what I needed.
I made a few changes and you can compare the two recipes by checking out the other one here.  You will notice that the picture on the Vega site not only puts mine to shame but also shows a yellow hue to the broth. I don’t know how that could happen if you incorporate soy sauce, gluten free or not, but it really doesn’t matter as it is a tasty soup that hits the spot.
The next time I make this recipe, I will omit the lemon juice and use more lemongrass. I will also omit the fennel and use what should be the star of this soup – anise.

Serves 6-8

1 large onion, sectioned into eighths
1 small bulb garlic, individually separated but left in skin
12 cups vegetable broth
1 bulb fennel, roughly chopped
1/2 bunch scallions, chopped
1 (3″) piece of ginger root, chopped
2 cinnamon sticks
1 piece of lemongrass, chopped
1 lemon, juice of
1/2 cup tamari
sea salt, optional (it may not be needed if you use a commercial vegetable broth)
Chinese brown noodles

Optional additions before serving:
bean sprouts
chili peppers
lemon or lime wedges

Roast onions and garlic together in a 450° oven for about 30-45 minutes or until they become charred. Once cooled, unwrap the garlic.
In a large pot, combine all ingredients except the noodles and bring to a boil. Reduce heat to its lowest temperature and simmer for the remainder of the day (This simmered for 4 hours).
Shortly before serving, drain broth. Return broth to stove-top to reheat.
Prepare noodles according to package instructions. This should only take a few minutes.
Scoop broth into a bowl. Add your desired amount of noodles and additions/toppings that you wish.

How do you satisfy your cravings for carbs? Please leave a message…