Gingeriest Asian Broth With Noodles

• For the broth
• 1 onion, thinly sliced
• 6 scallions, white and green parts, sliced
• 4 cloves garlic, minced
• 2 tablespoons grated ginger
• 1 large carrot, cut into a julienne
• 1/4 large green or white cabbage, finely sliced
• 1 yellow pepper, julienned
• 1/2 cup fresh cilantro
• 2-3 tablespoons soy sauce
• 1 lime, juiced
• For serving:
• 3 cups rice noodles, cooked according to package directions and tossed with 1 teaspoon vegetable oil
• 2-3 teaspoons sesame oil
• Sriracha
• Fresh cilantro
• 2 tablespoons toasted sesame seeds

1. Toss the cooked rice
2. Combine the onion, scallion, 2 cloves of garlic, ginger, and carrot in a large pot with 7 cups of water. Bring to a boil slowly. Simmer for 15 minutes, until the vegetables have wilted. Add the cabbage, pepper, cilantro, and 2 tablespoons of soy sauce, and simmer for another 10 minutes. Add the remaining two cloves of minced garlic and cook for 10 more minutes, until all the vegetables are very tender.
3. Remove from the heat and squeeze in the lime. Taste for seasonings, and add more soy sauce or lime juice if you'd like.
4. When ready to serve, reheat the soup to nearly boiling. Distribute the rice noodles among four large serving bowls. Ladle the broth over each, being sure to catch lots of the vegetables, then sprinkle with a few drops of sesame oil and a 1/2 teaspoon of sesame seeds. Garnish with a sprig of cilantro, and pass the sriracha around so people can add to taste.

broth, onion, scallions, garlic, ginger, carrot, green, yellow pepper, fresh cilantro, soy sauce, lime, rice noodles, sesame oil, sriracha, fresh cilantro, sesame seeds

Taken from food52.com/recipes/2365-gingeriest-asian-broth-with-noodles (may not work)