Vegan Asian Noodle Soup Recipe

Recipe from inmamaskitchen.com

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Asian Noodle Soup with Bok Choy and Shiitakes - A Vegan Recipe

The hint of heat from the sriracha and ginger make this soup a good choice to ward off winter chills. I love the way the rice noodles play off the vegetables, and the fragrant accent of cilantro or Thai basil brings it all together. Tender baby bok choy is wonderful in this soup—use about 3 heads of small baby bok choy to substitute for one regular size bok choy.

6 ounces thin rice noodles
1 tablespoon neutral vegetable oil
3 cloves garlic, minced
5 scallions, minced
1 small carrot, grated
2 teaspoons grated fresh ginger
1 bok choy, finely sliced (about 4 cups)
1 1/2 cups thinly sliced shiitake mushroom caps
5 cups vegetable broth
1/4 cup soy sauce
1 teaspoon sriracha sauce
Salt and freshly ground black pepper
1/2 cup chopped fresh cilantro or Thai basil leaves

Method

Cook the noodles in a pot of boiling salted water until just tender, 3 to 4 minutes. Drain and rinse in cold water to stop the cooking process. Set aside. Heat the oil in a large pot over medium heat. Add the garlic, scallions, carrot, ginger, bok choy, and mushrooms.

Cook, stirring, until softened, about 2 minutes. Stir in the broth, soy sauce, 1 teaspoon sriracha or to taste, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, about 5 minutes. Stir in the reserved noodles. Taste and adjust the seasonings. To serve, ladle into bowls and top with the cilantro.

Serves: 4

—From Quick-Fix Vegan by Robin Robertson / Andrews McMeel Publishing

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