Ingredients
- 4 stalks Green Onion (chopped, whites and greens divided)
- 6 cups Vegetable Broth, Low Sodium (divided)
- 1 Carrot (large, peeled, thinly sliced)
- 2 Garlic (clove, large, minced)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Snow Peas (trimmed, cut in half)
- 1 cup Broccoli (chopped into small florets)
- 1 cup Bok Choy (roughly chopped)
- 1 Lime (medium, juiced)
- 2 1/2 ozs Rice Vermicelli Noodles (dry)
Directions
- In a large pot, add just the whites of the onion and a splash of broth. Sauté for two to three minutes. Add the carrots, garlic, salt, and pepper. Sauté for three to four minutes. Add more broth if needed.
- Add the remaining broth and bring to a boil. Lower the heat to a simmer and cook for five to six minutes. Add the snow peas, broccoli, bok choy, and lime juice. Cook for another five minutes.
- Add the rice noodles and cook for about three minutes or until they are cooked through.
- Divide evenly between bowls and top with the green parts of the green onion. Enjoy!