2 tablespoons Sriracha or gochujang (Korean hot pepper paste)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon finely grated fresh ginger
– Sauté turnips, onions, mushrooms, and garlic in a soup pot over medium low heat, stirring frequently, until onions start to turn golden brown, about 10 minutes. (There is no need to add water; the mushrooms will release enough liquid to prevent sticking.)
– Add the cauliflower, zucchini, beans, macaroni, sage, parsley, Italian seasoning, and 4 cups of water; cook for 10 minutes until the macaroni is al dente.
– Add the vinegar, and salt and pepper to taste. Cook for 5 minutes longer, until the flavors merge. Add more water if the soup gets too thick.
– Serve soup hot, garnished with chopped roasted peppers.