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!
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.