30-Minute Rice Noodle Soup with Mushrooms & Kale Recipe {Vegetarian}

4.66 from 23 votes

30-Minute Rice Noodle Soup with Mushrooms & Kale Recipe {Vegetarian}

This 30-Minute Rice Noodle Soup recipe is great for last minute meals. The mushrooms and kale are not only healthy, but add fantastic flavor! 236 calories and 7 Weight Watchers Freestyle SP

Prep Time15

Cook Time10

Total Time25

Course: Soups

Cuisine: Asian

Keyword: Vegan, Vegetarian

Servings: Servings

Calories: 235.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 teaspoon canola oil
12 ounces crimini mushrooms sliced
2 tablespoons minced ginger
2 cloves garlic minced
½ teaspoon ground pepper
⅛ teaspoon salt
7 cups low-sodium vegetable broth
3 tablespoons soy sauce or tamari for gluten-free
1 tablespoons hoisin sauce*
6 ounces brown rice noodles
4 cups chopped kale

Instructions

Lightly coat a large saucepan with cooking spray. Set over medium heat and add the canola oil.
Add the mushrooms and ginger, and cook until the mushrooms are tender, 3 to 4 minutes.
Add the garlic and cook for 1 minute. Season with salt and pepper.
Pour in the vegetable broth, soy sauce (or tamari) and hoisin sauce, bring to a boil, then lower to heat to medium.
Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
Stir in the kale and cook until the kale is slightly wilted, about 1 minute. Serve.

Notes

Weight Watcher Points: 7 (Freestyle SmartPoints), 6 (Points+)

* For gluten-free, be sure to use gluten-free hoisin sauce and soy sauce (tamari).

Nutrition