The VERY BEST Asian Noodle Soup
7 cups vegan chicken broth (I use Edward & Sons Not Chick'n)
1 1/2" piece ginger, minced
3 cloves garlic, minced
4 leaves bok choy, cut into 1/2 inch pieces, stems and leaves separated
5 teaspoons rice vinegar
4 ounces vermicelli rice noodles
Soy sauce or braggs, to taste
1 pound firm tofu, drained and patted dry, cut into 1/3-1/2" cubes
2 large carrots, grated
1 3/4 cups shiitake mushrooms, destemmed and sliced thin
Coconut oil
Red pepper flakes, to taste
1 jalapeno, on the small side, minced
Scallions, for garnish
LOVE
1) Add broth, ginger, and garlic to a stock pot and bring to a simmer.
2) Meanwhile, saute mushrooms with red pepper flakes in a bit of oil over medium heat for about 5 minutes. Add bok choy stems and jalepeno and cook until tender, another 5 minutes or so. Add this to the broth along with vermicelli and simmer 4 minutes. Add tofu and bok choy leaves and simmer until heated through. Add carrots, rice vinegar, and soy sauce.
3) Garnish with scallions when ready to serve <3
Source of recipe: This is modified from a recipe on Delish.com
SO HOW'D IT GO?
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