This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
5 cups of water, add more if necessary
1 extra large carrot or 2 small carrots, minced in a blender or food processor
1 large celery stick or 2 small celery sticks, minced in a blender or food processor
2 cups of spinach leaves, minced in a blender or food processor
1 red pepper, diced
3-4 green onions, diced
2 cups of gluten free noodles, I use Thai Kichen rice noodles
¾ cup of VH Asian Five Spice sauce, add more if necessary
1-2 tablespoons chili sauce, optional (I use Thai Kicken Spicy Thai Chili Sauce)
1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
2 tablespoons of vinegar
Put everything in a large pot, bring to a boil and then cook on medium heat for about 20 minutes. Very tasty.