Bok Choy and Shiitake Noodle Soup

• Vegan
• Gluten free

• Produce

  • 1 1/2 cup Bok choy
  • 2 Garlic cloves
  • 1 2 inch knob Ginger, root
  • 1/2 cup Mung bean sprouts
  • 1/2 cup Shiitake mushrooms

• Canned Goods

  • 3 cup Vegetable broth

• Condiments

  • 1 tsp Mushroom soy sauce

• Pasta & Grains

  • 4 oz Style rice noodles, asian

Found on adashofsoul.com

Ingredients

• 3 c. vegetable broth
• 2 inch knob of ginger root, peeled
• 2 garlic cloves, peeled
• 1 t. mushroom soy sauce (regular soy sauce will work if you cant find mushroom)
• about 4 oz. asian-style rice noodles
• ½ c. sliced shiitake mushrooms
• 1½ c. sliced bok choy
• ½ c. mung bean sprouts

Directions

• Heat a large pot of water for cooking the rice noodles in.
• While the water comes to a boil, bring the vegetable broth, ginger know, and whole garlic cloves to a simmer in a medium saucepan.
• Let the broth mixture simmer for 10-15 minutes, then pour the liquid through a strainer and discard the ginger and garlic. Return the broth to the stove over medium-low heat.
• Add mushroom soy sauce to the broth, taste, and add more soy sauce to taste.
• Add the mushroom slices to the broth and let cook until they have completely softened, about 5 minutes.
• While the mushrooms are cooking, cook the rice noodles according to package directions, rinse in cold water, and add to the broth mixture.
• Add the bok choy and let the whole soup simmer until the bok choy turns bright green in color, about 1 minute.
• Serve hot with bean sprouts on top.