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Start by either putting water on to boil for the vermicelli noodles, or getting your rice cooking. I made this recipe with rice since I find it extra comforting, but rice noodles are my usual go-to.
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Combine the broth, tamari/soy sauce, lemon juice, spices, and ginger in a pot and let simmer on the stove while you are prepping the vegetables.
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Slice two carrots lengthwise and then slice in thin half-moon crescents.
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Remove leaves from broccoli (set aside to use later), and chop broccoli into small bite-size pieces.
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Clean and slice 3 mushrooms (optional).
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Remove cilantro leaves from the stem (I use a lot of cilantro - about 1/8 cup per serving of soup).
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Start the carrots steaming for about a minute, and then add the broccoli. Steam these together for about 5-7 minutes, or until just tender, with vibrant colour. Add the broccoli leaves for another thirty seconds, then remove vegetables from the steam.
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Optional: Saute the mushrooms in a splash of tamari and sesame oil, until fully cooked.
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Construct the soup by first putting the rice in the bowls, then covering with a bit of broth, and adding the steamed vegetables, mushrooms (if using) and fresh cilantro. A simple, delicious, spicy-salty-sour-sweet soup.