DAY 5: Vietnamese Noodle Soup and Roasted Roots
Vietnamese Noodle Soup
Instructions
Prepare noodles according to package directions, divide between two bowls and keep warm. Sauté onion, bell pepper and spices in olive oil 2-3 minutes. Add garlic, tamari and bell pepper and cook 1 minute more. Add broth and boil 15 minutes. Strain out solids and bring broth back to boiling. Add meat strips and cook 1-2 minutes. Ladle soup over noodles, add bean sprouts, green onion, cilantro & basil.
Roasted Roots
Instructions
Wash and peel veggies. Cut vegetables into bite-sized pieces. Toss with oil, salt & dill. Spread in a single layer on a cookie sheet. Bake 20 minutes at 400°F, stirring once, until tender and caramelized.
Save for later: 1 bunch beet tops, all remaining basil