I came across this asian inspired soup and thought it was a good time to share given the fall weather seems to have kicked in.  It is vegetarian and deelish!

– 5 oz Thin Rice Noodles

– 1 tsp fresh minced ginger

– 2 Tbsp Tamari (Or low-Sodium soy sauce)

– 2 Tsp Tahini

– 1 tsp Hot chill pepper sauce

– 1 tsp Fresh Lime Juice

– 1/2 Tsp Garlic minced

– 1 Cup grated carrot

– 1/2 c frozen peas, thawed

– 1/2 cup frozen shelled edamame, thawed

– 1 cup chick peas, drained and rinsed

– 4 cups brewed green tea

– 2 Tbsp chopped cilantro


  1. Prepare rice noodles according to package instructions and set aside.
  2. Combine ginger, soy sauce, tahini, hot chill sauce, lime juice and garlic powder in a small bowl and mix well. Add sauce mixture, carrot, peas, edamame, chickpeas and rice noodles to a large bowl, and pour in hot tea. Stir until sauce mixture is dissolved in tea.
  3. Stir in chopped cilantro (if using) before serving.


Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!