b'M EGA V EG G I E N O O D L E vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTn/aI N G R E D I E N T S This soups broth (page 20) gets its umami flavor from kombu, a mineral-richc red onion, diced Japanese sea kelp. Our guests describe it as chicken noodle soup, without c celery, chopped c carrot, shredded the chicken. c mushrooms, sliced c bok choy, chopped D I R E C T I O N S Place all the veggies in a medium saucepan. Add the pasta, tamari, c broccoli, chopped and black pepper. Pour the kombu broth over and place on medium-high heat until(bite-size pieces) the stock boils (6-8 minutes), then lower to a simmer until the veggies are soft1 tsp garlic, minced (8-10 minutes).2 c brown rice noodles, cooked2 Tbsp tamari N O T E Our preferred brand of brown rice pasta is Tinkyada, and we use the tsp black pepper penne version. Its chewy, hard to overcook, and keeps well in the refrigerator after 3 c Veggie Kombu Broth straining, cooling, and tossing with a bit of oil.(page 20)50 summer'