Minoo prepared 3 recipes for the South Arm Community Kitchen.  A Vegetable Noodle Soup, a Chicken Chili and the Lemon Pudding which I had blogged earlier.

This Vegetable Noodle Soup is a great vegetarian dish if you use tofu instead of chicken. It will be a great dish for the cold season if you made it with chicken stock.

Ingredients

• 2 tablespoons sasame oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 medium potato, peeled and diced
• 2 large carrots, diced
• 1 small yellow bell pepper, diced
• 1 teaspoon each dried thyme, oregano, cilantro and ginger
• 5 cups water (more if it’s too dry)
• 1/2 inch bunch (2 oz) whole grain spaghetti, snapped in shorter lengths
• 2 cups cooked chicken or firm tofu, cubed
• 1 1/2 cups broccoli, chopped
• 1 tablespoon honey
• 1 teaspoon tamari
• 2 tablespoons lemon juice
• salt and pepper to taste
• 1 teaspoon red chili flakes for garnish

Source: unknown

Serves 8

Instructions

Heat sesame oil in a large stock pot over medium heat. Sesame oil will smoke on high heat. Add onion and fry until the onion is soft.

Add garlic, potato, carrots and bell peppers. Saute for about 5 minutes.

Season with the herbs and spices.

Add water. Bring to a boil. Cover and simmer for 10 minutes, stirring occasionally.

Add spaghetti, chicken or tofu. Cook until the spaghetti is al-dante, about 8 to 10 minutes.

Add tamari and honey.

Add broccoli and cook for a couple  more minutes.

Add the lemon juice and season with salt and pepper to taste. Garnish with red chili flakes and serve with whole grain bread.