• Before beginning, bring a large pot of water to a boil.

Prepare the Soup Base:

• Heat the avocado oil in a pot over medium heat. Add the onion and cook for 3 minutes. Add the sweet potatoes and cook for 5 minutes.
• Add the garlic and ginger and cook for 45 seconds. Season with salt and pepper.
• Add the vegetable stock and bring to a boil for 5 minutes.

Simmer the Soup:

• Add the coconut milk, sesame oil, tamari, turmeric, and crushed red pepper and bring to a low boil. Reduce heat and simmer for 15-20 minutes until the sweet potatoes are tender.

Cook the Dandelion Greens:

• Add the dandelion greens to the large pot of boiling water for 2 minutes. Add the black rice noodles to the dandelion greens and stir regularly for 5 minutes until the rice noodles are tender.
• Drain and rinse with cold water. Carefully remove as many of the dandelion greens as possible (you don't need to get them all!) and transfer them to the pot of soup.

Finish the Soup:

• Taste and season the soup to your preferences. Once the sweet potatoes are fork tender, turn off the heat.

To Serve:

• Divide the cooked noodles between bowls and ladle the soup on top. Garnish with chili or mustard oil and sprinkle with sesame seeds or crispy shallots, if desired. Enjoy!