Spicy Mung Bean Noodle Soup

Ingredients

• 2 cups cooked spaghetti squash
• 32 oz organic vegetable broth
• 1/2 t red pepper flakes
• 1/2 cup chopped cilantro
• 1 1/2 t diced ginger root
• 4 tbs unsalted butter
• 2 cups chopped bok choy
• 1/2 cup diced green onion
• 1/2 tsp pink Himalayan sea salt
• 1 tsp minced garlic
• 1 cup sprouted mung beans
• 2 cups water

Directions

1.  Cook spaghetti squash.  Measure two cups and set aside.
2. Pour vegetable broth into a medium/large sauce pan.  Add red pepper flakes, cilantro, and ginger root.  Set to a low simmer.
3. In a saute pan over medium-high heat, melt butter and add bok choy and green onions.  Cook for 5-7 minutes, until bok choy is translucent white.
4. Add garlic and salt to saute pan, stirring constantly for 1 minute.
5. Add mung beans, stirring for 10-15 seconds.
6. Pour contents of saute pan into simmering broth.
7. Add water and spaghetti squash.
8. Simmer for 10 minutes.