Glass Noodle Bowl
Glass noodles (aka Sweet Potato starch Noodles)
Steamed Baby Bok Choy (chopped)
Raw Carrots (julienne)
Raw Cucumber (julienne)
Garnishes- Sesame Seeds, diced tofu, chopped spinach, kimchi or lime juice.
Yummy Easy Broth
1 inch Ginger (minced or grated)
2 Garlic cloves (grated)
1-2 Vegan Mushroom or Vegetable cube
1 Tablespoon Coconut aminos
1/2 tsp Smoked Salt (trust me on this)
Optional- Nori pieces, (Smoked) or traditional Tofu
Cook glass noodles according to the directions on the package, drain then rinse well in cool water. Toss in sesame oil or a neutral oil to prevent from sticking. I also take some kitchen shears and cut them because they are super long for kids.
For the broth add water into a large pot on medium to high heat, add all ingredients and allow to simmer for a few minutes to allow flavors to meld. Place noodles and veggies in bowl then pour 1-2 ladles of broth over. I find kids like less broth and more noddles. Garnish with above or desired toppings.