We made this soup about a month ago. It was a cool evening. I had the early signs of a cold. This soup hit the spot!
Ingredients (serves 4):
• 1 lb. of baby bok choy, washed and separated (cut any large leaves in half vertically). (You can use large bok choy. I would cut them up into bite size pieces).
• 4 ounces of vermicelli rice noodles (1 large package seemed to work perfectly).
• 3 ounces of shiitake mushrooms, sliced (I used a whole package).
• 1 medium garlic clove, finely chopped (I put in 4 cloves to up the immune boosting capabilities).
• 1 teaspoon of fresh ginger, finely chopped (I used 2 medium sized nodes).
• 4 slices of sun-dried tomatoes, finely diced.
• 4 cups of vegetable broth (I like the Better Than Bouillon vegetable stock).
• Juice from 1/2 fresh lemon
• 1/4 cup of olive oil (I used a blend of extra virgin olive oil and coconut oil. You might try avocado oil).
• Pinch of red pepper flakes
• Season with salt and pepper
Directions:
1. Place a large (12 – 14″) deep sauté pan over medium/high heat.
2. Add oil and heat until hot but not smoking.
3. Add mushrooms and cook for about 2 minutes, or just until they begin to color.
4. Add bok choy and cook just until they begin to wilt.
5. Add chopped garlic, ginger and pepper flakes and cook until the garlic begins to color (a minute or less).
6. Add the broth, the lemon and the sun-dried tomatoes and cook for a few minutes more until fragrant and the broth begins to bubble.
7. Add the rice noodles and cook until soft but still a bit firm.
8. Season and serve in your favorite handmade soup bowl!
I doubled this recipe when preparing it. Then, loosely, followed the instructions. This recipe was adapted from MindBodyGreen.com, “Soup In 15 Minutes: Bok Choy, Ginger & Shiitake (Vegan & Gluten Free)”.
