Description
A light, vegan baby bok choy noodle soup that’s both comforting and satisfying.
Ingredients
Scale
- 1 tablespoon peanut oil or vegetable oil
- 2 garlic cloves (minced)
- 2 shallots (finely chopped)
- 4 cups low sodium vegetable broth (or chicken broth)
- 2 tablespoons soy sauce
- 1 thumb sized piece of ginger (peeled and chopped into very thin strips)
- 2 dried shiitake mushrooms
- 2 baby bok choy (chopped bite size)
- 4 ounces dried rice noodles
- sambal oelek or other chili paste (to taste)
Instructions
- In a large pot over medium heat, add oil, garlic and shallots. Cook for 3-4 minutes, until onions are translucent and garlic is fragrant.
- Add broth, soy sauce, ginger and shiitake mushrooms and bring to a boil. Lower heat to low, cover and simmer for 20 minutes.
- Add bok choy and cook for 5 minutes, until tender. Turn the heat to very low and cover.
- Meanwhile, bring another pot of water to boil and turn the heat off. Add rice noodles, cover and let sit for a few minutes until they have softened. There should be instructions on the package – the average soaking time is around 6-7 minutes.
- Drain and divide noodles among two bowls.
- Add broth and baby bok choy to the noodles and top with a little sambal oelek (about 1/4-1/2 teaspoon – a little goes a long way, it’s very hot!)
- Serve.
Nutrition
- Serving Size:
- Calories: 323
- Sugar: 2.6 g
- Sodium: 867 mg
- Fat: 3.9 g
- Saturated Fat: 1.3 g
- Carbohydrates: 61.4 g
- Fiber: 2.8 g
- Protein: 6.1 g
- Cholesterol: 3.5 mg
