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vegetable broth noodles shiitake mushrooms ginger choy scallions fresh cilantro soy sauce freshly ground pepper
Viewed: 35 - Published at: 6 years agoIngredients
- One 32-ounce carton low-sodium vegetable broth
- One 9-ounce package fresh Asian noodles, or one 8-ounce package udon noodles
- 2 to 3 ounces fresh shiitake mushrooms, stemmed and sliced
- 1 to 2 teaspoons minced fresh or jarred ginger
- 4 large or 6 medium stalks bok choy, with leaves, sliced
- 3 to 4 scallions, sliced
- 2 to 3 tablespoons fresh cilantro leaves, optional
- 1 tablespoon reduced-sodium soy sauce, or to taste
- Freshly ground pepper
Method
- Combine the broth with 2 cups water in a soup pot and bring to a rapid simmer.
- Cut the fresh noodles into 2- to 3-inch lengths, or break the udon noodles into thirds.
- Add the noodles, mushrooms, and ginger to taste to the simmering broth.
- Cook until the noodles are al dente, 3 to 4 minutes.
- Add the bok choy, scallions, and cilantro, and cook for just 2 to 3 minutes longer.
- Season with soy sauce and pepper to taste, then serve at once.
- This soup is a good first course to be followed by a tofu and tempeh dish.
- Try it with any of the following: Tofu and Seitan Mixed Grill (page 44), Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78), or Barbecue-Flavored Roasted Tempeh and Vegetables (page 79).
- As with the previous soup, store-bought spring rolls are a fun accompaniment.
- Continuing the meal with recipe-free accompaniments, follow with diced or sliced tofu or tempeh, sauteed in a little soy sauce and oil, steamed broccoli, and raw veggies or a simple salad of your choice.
- Calories: 180
- Total Fat: 1.5g
- Protein: 7g
- Carbohydrates: 36g
- Fiber: 3.5g
- Sodium: 395mg
