Spicy Saigon Veggie Noodle Soup

The unique flavor of Bellisari’s Saigon Street Sauce adds the perfect amount of heat and garlic to this veggie-packed noodle soup!

Serves 5-6

1 cup frozen shelled edamame, thawed or cooked per package instructions
1 large carrot, grated
2 heads broccoli, chopped into small florets
1 8oz package of brown rice noodles (I use Annie Chuns)
½ container Bellisari’s Saigon Street Sauce 7 cups vegetable broth
For toppings: chopped cilantro and thinly sliced green onion

Bring the 7 cups of broth to a light boil.  Add the broccoli and cook for 3 – 4 minutes.  Add the brown rice noodles and cook at a gentle boil for 2 – 4 minutes (use package instructions).  In the last minute of cooking, stir in the edamame and carrot.

Once the noodles are done cooking, remove from heat and stir in the Bellisari’s Saigon Street Sauce.  Top with cilantro and green onion!