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.