Asian Vegetable Noodle Soup

My husband and I enjoyed this spin on vegetable soup- add roasted chicken and it could be a one pot meal!

Asian Vegetable Noodle Soup

2 teaspoons canola oil
2 cloves garlic
1 tablespoon fresh ginger, minced
8 ounces cremini mushrooms
1 cup sliced shitake mushrooms
2 baby bok choy, chopped
1/2 red pepper, sliced
1 large carrot, cut into matchsticks
5 asparagus spears, chopped into chunks
6 cups chicken broth
5 ounces chinese noodles (about half a package), cooked according to package
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil

chopped cilantro and sriracha sauce for serving
In a large stock pot, saute garlic and ginger over medium heat until fragrant, about 1 minute. Add mushrooms, saute stirring frequently until tender, about 3-5 minutes.  Add bok choy, carrot, red pepper and asparagus, stirring them into the mushrooms. Add chicken broth and bring to boil, then simmer for 5 minutes. Add cooked noodles, soy sauce,rice vinegar and sesame oil and serve with chopped cilantro and sriracha sauce if you want to add a little heat.

1 comment :