Korean style rice noodle soup

This is the ultimate in comfort food ready in only 15 minutes . So warming and delicious and full of gluten free noodle goodness . Enjoy .

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice noodles according to package then rinse with cold water sprinkle with a dash of sesame oil and serve into bowls

Step 2

Sautee garlic ginger chili and the white parts of the spring onions in a wok/pan with some oil then add the sliced button mushrooms and cook until slightly colored .

Step 3

Add a good quality vegetable broth with the ssamjang paste ( Korean soybean paste use dark miso paste if you can’t find this ) Sambal oelek and light soy then simmer and add the zucchini the rest of the mushrooms and tofu . Let it cook 3-4 minutes and add the peanut butter and spinach at the end .

Step 4

Serve the broth over the noodles then add the tops of the green onions with more chillies and toasted sesame oil