Asian Fusion Vermicelli Noodle Soup - AV Show 14

A fusion of flavors come together with spices, fresh vegetables, tamari sauce and even a surprise ingredient, add a good amount of vermicilli noodles and you have one delicious meal. This is one of my husband's favorite soups, he frequently requests it, he absolutely loves it. The soup is packed with ginger and garlic so I am happy to serve him a big bowl. 

I happen to love this soup too! It is savory, satisfying, fun to eat, the noodles are made from mung beans so it makes you feel light and the taste - it tastes incredible. You are going to LOVE how fast this soup comes together, in no time you can be enjoying it yourself. I call it a fusion soup because it has a hint of me, American with the desire for an Asian soup, so you get a cross between the two cultures. I hope you love it!  You can get the text recipe below and/or watch the new Artistic Vegan Show here. 

Ingredients:

• 1/2 Onion - Diced
• 1 Large Carrot - Diced
• 1 Red Bell Pepper - Diced
• 1 Jalapeño - Diced (Optional)
• 2 Tbsp. Minced Ginger or 1 tsp +/- dried ginger powder
• 2 Tbsp. Minced Garlic
• 2 tsp Chili Sauce (Sriracha)
• 1 tsp Turmeric Powder
• 2 tsp Chaga Mushroom Powder (Optional)
• 1 Liter Filtered Water or Vegetable Broth (About 4 1/4 Cups)
• 1/4 Cup Tamari Sauce (Soy for non-GF)
• 4 1/4 oz Vermicilli Mung Bean Noodles (2 small bundles)
• Fresh Cilantro to garnish

Peaceful Preparation:

1. Sauté the diced onion in a splash of water or vegetable broth. Cook for 2-3 minutes to soften.
2. Add the diced carrot, bell pepper and jalapeño. Cook until fragrant, 3-5 minutes.
3. Add the freshly minced ginger, cook for 1-2 minutes.
4. Add the freshly minced garlic, cook for 30 seconds.
5. Add the chili sauce, turmeric powder and mushroom powder if using, stir to mix evenly. 
6. Pour the water on top, stir. Pour the tamari or soy sauce in, stir. Bring to a simmer.
7. Once simmering, add the noodles. Cook as per package. Mine took about 7 minutes. 
8. Dish up, place a fresh herb on top if you desire and enjoy! 

Notes:

• Feel free to use half as much noodles or increase the water or broth. This is a thick soup and if left alone or overnight in the fridge, it absorbs the water. I usually enjoy it as really seasoned noodles heated up, but you could add more water or broth and adjust the flavor to make it a soup again. 
• Use any of your favorite vegetables.
• I've heard you can use Liquid Coconut Aminos vs. the Tamari or soy sauce for soy-free. I have not tested this yet. 
• Allergic to ginger? Leave it out. Adjust to your taste.