Fast & Filling Rice Noodle Soup

Ingredients:

• 7 oz. dried vermicelli rice noodles
• 1 Tbs. coconut or sesame oil
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1/4 cup sliced mushrooms
• 1 thinly sliced red bell pepper
• 1/4 tsp. white or black pepper (if possible use white gives it a great taste)
• 6 cups vegetable broth, organic, low-sodium is best
• 4 oz. diced tofu
• 1/4 cup chopped cilantro
• Jalapeno pepper, seeded and thinly sliced, for garnish
• Lime wedges, for garnish

Directions:

Cook noodles according to package. Add oil to a large pot and place over med/high heat. Add garlic and onion and cook until softened. Add mushrooms, red pepper, black or white pepper, broth and tofu. Cook over a low boil for 5 min. Divide the noodles among 6 soup bowls. Add soup into each bowl and then top with cilantro and jalapeño slices. Serve with a lime wedge!

 Servings: 4