Super Easy Rice Noodle and Veggie Soup

Okay this soup was so good, so simple, and only took about 20 minutes total to make.  However, please note that I never measure my ingredients unless I am baking!

Ingredients: Mushrooms, spinach (or seaweed), bean sprouts, rice noodles, garlic, soy sauce, terriyaki sauce (not the thick kind), Vegetable bouillon cube (or veggie broth), and cayenne pepper

1. Put either water with your veggie bouillon cube or veggie broth on the stove (in a pot of course) on med/high heat, and add in your garlic, soy sauce, and terriyaki sauce.  I added about half as much terriyaki as soy sauce, and enough to make the water turn a nice dark brown color.

2. Once the water is beginning to boil, throw in your cut up mushrooms and spinach.

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3. After about 7 minutes, add in the bean sprouts and wait for the water to come back to a boil.  I added about 3 spoonfuls of beansprouts so the soup was nice and full of stuff 🙂

4. Add cayenne pepper

5. As soon as the water begins to boil again, throw in your rice noodles and cook for about 5 minutes.  The rice noodles I found at the Asian Super Market here, are packaged in small bundles that is just enough for a nice bowl of soup.  If your noodles aren’t packaged like this, put about as much in your soup as you would see in a Ramen Noodle package.

6. ENJOY 🙂

I like spicy soup, so I added more cayenne pepper to mine, but like I always say, please make this recipe yours by adding or taking away anything you’d like!!!

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