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Rice noodles with shoyu


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For 2 people
1 handful of rice noodles
1 cup of red beans
1 stick of celery
1 carrot (optional and cabbage)
1 onion
1 small bag with herbs (rosemary, sage and parsley)
1 tablespoon vegetable broth powder
2 tablespoons soy sauce (shoyu)


Soak the beans for at least 8 hours and then cook draining a little al dente.
Fry the onion in a finger of water, add the sliced celery and carrot matchsticks, add salt a little.
Add a little water (about 2 cups), pepper and the mesh bag with herbs (to be removed after cooking).
Simmer and when he takes a boil, add a tablespoon of powdered vegetable broth and beans.
After 7 minutes, add a handful supported by noodles and cook.
Add 2 tablespoons shoyu.
Better let stand 5 minutes before serving, so the rice paste buy more flavor.

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(Thanks to Valentina B.)

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