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- Serves 4
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Once the ingredients are prepped for this soup, the dish comes together quickly. Sautéing the vegetables first shortens the stewing time, so there’s no need to spend long hours over a soup pot. This is a great one-pot meal that makes serving dinner a snap.
By Del Sroufe,
Ingredients
- 1 medium yellow onion, peeled and thinly sliced
- 1 medium carrot, peeled and julienned
- 6 ounces shiitake mushrooms, stems removed
- 3 cloves garlic, peeled and minced
- 1 tablespoon minced ginger
- 2 cups sliced bok choy
- 4 cups Vegetable Stock or low-sodium vegetable stock
- 2 tablespoons low-sodium soy sauce
- Zest and juice of 1 lime
- 1 serrano chile, stemmed and sliced into thin rounds (for less heat, remove the seeds)
- 6 ounces brown rice noodles, cooked according to package directions, drained, and kept warm
- 1 cup mung bean sprouts
- ½ cup chopped cilantro
Instructions
- Place the onion, carrot, and mushrooms in a medium pot and sauté for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add the garlic, ginger, bok choy, Vegetable Stock, soy sauce, lime zest and juice, and serrano chile. Bring to a boil over high heat.
- Reduce the heat to medium, and simmer for 10 minutes.
- To serve, divide the noodles between four individual bowls. Pour the broth over the ingredients and garnish with the mung bean sprouts and cilantro.
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Comments (1)
(5 from 1 vote)This recipe was tasty and easy to make. My only error was not soaking the rice noodles long enough.