Cooking Instructions
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Step 1
Mince the
Red Onion (1)
,
Fresh Ginger (3 Tbsp)
, and
Garlic (4 cloves)
.
Step 2
Chop the
Collard Greens (1 1/2 cups)
.
Step 3
In a large pot, bring
Low-Sodium Vegetable Stock (6 cups)
to a boil. Stir in the onion, garlic, ginger, and
Salt (1 tsp)
and cook for 20 minutes.
Step 4
In a large, heat-proof bowl, combine the
Tahini (3/4 cup)
and
Tomato Paste (1/2 cup)
.
Step 5
Ladle in about 1 cup of hot broth, and stir to combine. Add the mixture to the pot of stock to combine completely. If this doesn't seem thick enough for you, repeat the process again with more tahini and tomato paste. The broth will also thicken as it simmers.
Step 6
Stir in the
Sriracha (2 Tbsp)
and chopped collard greens and allow to simmer for 15 minutes. During this time you can prepare the
Rice Noodles (1 cup)
according to package's instructions.
Step 7
Serve over rice noodles with
Peanuts (to taste)
and enjoy!
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