Gluten Free Egg and Rice Noodle Soup

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  • Makes: 6 servings
  • Total Time: 30 mins

Gluten Free Egg and Rice Noodle Soup

Directions

  1. Cook edamame according to package directions; do not drain. Stir in rice noodles. Return to boiling; reduce heat. Simmer for 3 minutes; drain.
  2. Meanwhile, in a small bowl stir together 1/4 cup of the broth and the cornstarch; set aside. In a Dutch oven combine the remaining broth, the nori, tamari, and ginger. Bring to simmering. Stir in cornstarch mixture; cook and stir for 1 minute.
  3. In a liquid measuring cup lightly beat eggs with a fork. Gently stir broth mixture clockwise three times, then drizzle beaten eggs into moving mixture. Turn off heat and let stand for 2 minutes. Stir in green onions, vinegar, and sesame oil.
  4. To serve, divide cooked noodle mixture among bowls. Ladle soup over noodle mixture. Top with Asian chili sauce to taste.
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Nutrition Facts (Gluten Free Egg and Rice Noodle Soup)

  • Per serving:
  • 242 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 93 mg chol. ,
  • 1183 mg sodium ,
  • 29 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 16 g pro.
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