Bok Choy Noodle Soup Bowl
This is a soothing soup. Adjust the ginger and garlic quantities to your taste- we like to keep this soup on the simple and mild side.
1/2 lb. udon, flat Asian, or wide egg noodles
2 tsp. olive oil
1/4 - 1/2 tsp. grated fresh ginger
1/2 - 1 small clove garlic, minced or pressed
4 c. chicken or vegetable broth
1/2 lb. sliced mushrooms, optional -see variations below
3 c. bok choy, trimmed and chopped (keep leaves* and stalks separate)
1 Tbsp. soy sauce (+ more to your taste if desired)
1/4 c. thinly sliced green onion
Snipped chives for garnish, optional
Cook the noodles al dente according to package directions. Drain and toss with 1-2 tsp. olive oil to keep from sticking if your soup is not quite ready for you to add them right away.
Meanwhile, in a soup pot, saute garlic and ginger, in the olive oil for 2-3 minutes. Add the broth, mushrooms, bok choy leaves, and soy sauce. Simmer on low for about 10 minutes or until the mushrooms are starting to get soft. Add the bok choy stalks and cook a few minutes more, until they are crisp-tender. Stir in the noodles and green onions, and ladle into serving bowls.
· Add small pieces of broccoli, very thinly sliced carrot, or a bit of shredded kale or cabbage to broth at same time as mushrooms, or instead of them
· Add shelled, snap, or snow peas just before noodles and green onion
· Drizzle just a bit of sesame oil over the top of each bowl
*you can substitute/adjunct bok choy leaves with broccoli, cauliflower leaves, kale, spinach, or other greens
Recipe created or adapted by Liz Talley, Urban Graze
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