Chinese Noodle Soup
From Healing with Whole Foods by Paul Pitchford

2 cups noodles, cooked and drained
4 cups vegetable broth*
1 carrot, sliced
1 green onion, chopped
2 cups spring greens, finely cut
1/2 cup sprouts
Sea salt to taste

Heat broth. Add carrots, onion and salt. Simmer 10 minutes until verging on tenderness. Add greens and cook until bright-colored. Serves 4-6.

Variation: Hot and Sour Soup
Add lemon juice or vinegar with hot sauce.

*The store bought broths, even the organic ones, are very high in sodium. If possible, make your own broth. An economical and simple way is to use vegetable scraps and ends and cook them slowly for 1 hour. Strain and squeeze out the broth. There are also low sodium broth cubes available.

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