Savory Cinnamon Noodle Soup
Serves: 1 serving
  • 3 1⁄2 ounces rice noodles, soaked for 20 minutes
  • 2 cups low-sodium vegetable broth or filtered water
  • ⅓ cup sliced baby bella (cremini) mushrooms
  • 1⁄4 cup sliced carrots
  • 2 tablespoons diced scallions
  • 1 medium clove garlic, peeled and minced
  • 3⁄4 cup chopped bok choy or kale
  • 1 tablespoon organic tamari (preferably low sodium)
  • 1⁄2 teaspoon ground cinnamon Pinch of red pepper flakes
  • 1 tablespoon minced fresh cilantro
  1. Heat the vegetable broth in a medium saucepan over medium heat. Add the mushrooms, carrots, scallions and garlic. Bring the vegetables to just under a boil, and then reduce the heat to medium-low and simmer, covered, for 3 minutes. Next, add the bok choy, tamari and cinnamon and simmer, covered, for 2 minutes.
  2. Drain the rice noodles, add them to the soup and cook for about 5 minutes. Remove the saucepan from the heat and stir in the red pepper flakes. Ladle the soup into individual bowls and garnish each bowl with cilantro. Serve at once.
Recipe by Solluna by Kimberly Snyder at