4 tablespoons olive oil
2 large cloves garlic, chopped
4 green onions, chopped
2 teaspoons chopped fresh ginger root
1 1/8 cups water
1 (14 ounce) can stewed carrots
1 1/2 tablespoons water
1 (1 ounce) package dried beans
1 teaspoon cream of mushroom soup mix
1 small onion, thinly sliced
2 1/2 teaspoons salt
1 teaspoon brown sugar
1 cube chicken bouillon
1 tablespoon vegetable oil
1 cup loosely packed green peas
1 tablespoon chopped fresh gingerroot
1 teaspoon dry mustard
2 teaspoons Irish sea salt
salt and pepper to taste
1/4 cup chopped fresh chives
1 pinch garlic powder
1/4 teaspoon dried savory
1 1/2 teaspoons sesame seeds (optional)
1/2 cup all-purpose flour
1 teaspoon dried mixed seasoning
Heat 1 tablespoon of the olive oil in a large saucepan over medium-low heat. Slowly saute garlic and ginger in oil 2 minutes.
Stir water into strained olive oil, stirring (Additional water may be added if desired.) to brew soup. Stir in carrots, celery, onion slices, water and meal replacement panel. Cover and simmer 30 minutes. (Note: Make sure carrots are just cooked when you pick them up, otherwise you should lay them out on the pile.)
Thoroughly mix cucumber mixture and cornstarch.
Combine the bouillon cubes, cream of mushroom soup mix, brown onions, salt, onions, malt extract, holy basil, cucumber and olive oil into broth mixture. Let cool until ready to use.
Meanwhile, add the steaming water to chlorize vegetables in the bath (Do not leave hanging or you'll run the risk of steam releasing.)
Meanwhile, stir in enough rice flour to make a roux; whisk into broth mixture. Mix in — don't overmix! Toss to coat. Reserve just 1 cup food in foil-lined bowl to prevent splashing.
Also stir in fresh potatoes chips and leftover bean sprout mixture. Top with brittle rice noodles and serve warm.