Asian Noodle Soup with Corn, Carrots & Grilled Pineapple

Name: Asian Noodle Soup with Corn, Carrots & Grilled Pineapple
Total time: 38 min
Ingredients: 3 inches fresh ginger, grated (makes approximately 2 1/2 teaspoons); 2 garlic cloves, minced; 2 teaspoons sesame seeds; 1 large lime, juiced (and additional lime wedges for garnish); 5 tablespoons, organic low-sodium soy sauce; 3 tablespoons, rice vinegar; 2 tablespoons, maple syrup; 1 tablespoon, Sriracha (or more to taste); 10 ounces whole wheat thin spaghetti noodles (or Asian noodles of your choice); 32 ounces vegetable broth (and 1/4 cup for sauteing); 3 large carrots, chopped; 2 ears organic corn, kernels removed (*see note below) or frozen organic corn 2 cups; 2 cups bok choy, chopped (1 large); 2 cups kale, sliced into ribbons; 1/2 cup bean sprouts; 1 red Fresno chili, sliced thin; 4 green onions, sliced; 3 pineapple slices, grilled (I like to put a little brown sugar on both sides of the pineapple before grilling to caramelize)

ordinaryvegan.net

Next time you're craving comfort food try this sweet and savory vegan Asian Noodle Soup with Corn, Carrots, Kale, Bok Choy & Grilled Pineapple.

View full recipe on ordinaryvegan.net

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ordinaryvegan.net.

Share this recipe:

Cooking tools:

Ingredients

3 inches fresh ginger, grated (makes approximately 2 1/2 teaspoons)
2 garlic cloves, minced
2 teaspoons sesame seeds
1 large lime, juiced (and additional lime wedges for garnish)
5 tablespoons, organic low-sodium soy sauce
3 tablespoons, rice vinegar
2 tablespoons, maple syrup
1 tablespoon, Sriracha (or more to taste)
10 ounces whole wheat thin spaghetti noodles (or Asian noodles of your choice)
32 ounces vegetable broth (and 1/4 cup for sauteing)
3 large carrots, chopped
2 ears organic corn, kernels removed (*see note below) or frozen organic corn 2 cups
2 cups bok choy, chopped (1 large)
2 cups kale, sliced into ribbons
1/2 cup bean sprouts
1 red Fresno chili, sliced thin
4 green onions, sliced
3 pineapple slices, grilled (I like to put a little brown sugar on both sides of the pineapple before grilling to caramelize)