Onion and Rice Noodle Soup

Side Note: Two for Tuesdays was a great success yesterday! We've had 45 people participate so far! Check out the links for lots of great recipes and if you haven’t added your post yet, the linky is still open, so feel free to join in! I used to eat a lot of Top Ramen in college. I know now how horrible it was for my health, but at the time I had no money and no time and Top Ramen was super cheap and easy. It has now been years since I had Top Ramen, but sometimes it still sounds good to me. This soup doesn’t really taste like Top Ramen, but when I’m craving some Top Ramen this is the soup I make. It’s really pretty simple and easy, it’s definitely cheap. It just tastes warm, and comforting, and hits the spot when I want a broth and noodle soup.


Bone Broth (I use homemade chicken broth – it isn’t hard to do and it’s cheaper and better for us than buying store bought chicken broth) 2-3 Onions 2-3 cloves of Garlic Mushrooms (I used maybe 12 mushrooms) 1 package long, thin rice noodles Green Onions for topping

Place onions, garlic and mushrooms in a large pot and sauté them in a little bit of butter (or coconut oil) until soft. Add as much Chicken broth as you desire – more broth will make it soupier, less broth will make it more like a noodle dish. Simmer for maybe 10 minutes or so and then add the rice noodles and cook them for however long the package says they need. Serve sprinkled with green onions. That’s it! Maybe not as easy as Top Ramen, but still super simple!

Rejoicing in the journey - Beth Stedman

This post has been entered in Real Food Wednesdays blog carnival. So, go say hello to Kelly The Kitchen Cop and check out all the other Real Food Wednesday links.