Fructose Free Gluten Free Rice Noodle Vegetable Soup
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Learn more →Ingredients
4 servings
- 6 oz rice noodles (medium width)
- 1 tbsp sesame oil
- 3 medium carrots, peeled and thinly sliced on the diagonal
- 3 stalks celery, thinly sliced
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 6 cups vegetable broth
- 2 tbsp tamari
- 2 cups baby bok choy, roughly chopped
- 1 cup snow peas, trimmed
- 1 tsp rice vinegar
- ¼ tsp white pepper
- salt, to taste
For serving
- 3 green onions (green tops only), thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a medium pot of water to a boil. Add the rice noodles and cook according to package directions until just tender, about 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
- 2
Heat the sesame oil in a large pot over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until slightly softened, about 4 minutes.
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