Asian Vegetable and Glass Noodle Soup

Ingredients

1 teaspoon of avocado oil or 3 tablespoons of vegetable broth
3 medium carrots – sliced diagonally about 1/4 inch thick
4 green onions – sliced 1/4 inch thick (reserve some for garnish)
2 jalapeno peppers – sliced in 1/4 inch rounds (set 1/2 of one aside for garnish and cook the rest)
1 small red bell pepper – seeded and finely diced
8 to 10 baby mushroom caps – sliced about 14 inch thick (I used baby bellas, you can use whatever you have on hand)
2 cloves of garlic – minced
32 ounces of vegetable broth
1 teaspoon of ground ginger or 1 tablespoon of fresh grated ginger
1 teaspoon of turmeric
1 tablespoon of soy sauce (I use low-sodium)
Juice from 1/2 of a lime (approximately 3 tablespoons) Slice the rest of the lime for garnish
2 tablespoons of coarsely chopped cilantro + a few stems for garnish
Sea salt to taste
1 8 ounce package of glass (cellophane noodles)

Instructions

In a large sauce pan heat the oil or vegetable broth on medium heat. When the oil or broth is hot add the carrots, onion, jalapeno, bell pepper, and mushrooms and stir to combine. Cook for five to seven minutes or until the vegetables begin to soften and brown along the edges, stir frequently. Add the garlic and cook for one minute. Add the vegetable broth, ginger, turmeric, soy sauce, and lime juice and bring to a boil. Reduce the heat to a simmer and cook for 25 to thirty minutes or until the carrots and bell peppers are easily pierced with a fork. Add the cilantro and sea salt (if desired) just before serving.
While the soup is simmering bring a medium pot of water to a boil. Turn off the heat and add the glass noodles. Let them soak for at least ten minutes. Drain in a colander.
Add as many noodles as you like to a bowl and pour the soup over them. Garnish with green onions, jalapeno, lime, and cilantro.
Enjoy!

From veganosity.com