asian noodle soup with bok choy and mushrooms

I’ve never cooked with bok choy (Chinese cabbage) before but that will change from now on. I found these cute baby bok choys in the market today and I really wanted to try them out in some recipe. And, since I was craving a soup, then soup it is 🙂 I already had some mushrooms and carrots at home so I threw them in as well. I instantly fell in love with this soup. The broth came out so flavorful I couldn’t resist and had two big bowls for lunch. The noodles make it pretty filling, but if you want it to be even more substantial, you can add chicken, shrimps or tofu. It takes almost no time to cook and a lot less for it to disappear 😉 Enjoy!

 

ASIAN NOODLE SOUP WITH BOK CHOY AND MUSHROOMS

Ingredients

(about 5-7 servings)

200 g Asian noodles (I used Chow Mein Noodles)

2 baby bok choys, sliced (white and green parts separated)

3 medium carrots, thinly sliced

10 white mushrooms / shiitake mushrooms, chopped in quarters

1 tbsp sesame oil / olive oil

2 l vegetable stock

1,5 tbsp rice vinegar

2 tbsp soy sauce

4 scallions, sliced (white and greet parts separated)

1 tbsp fresh ginger, minced

4 garlic cloves, chopped

2 tbsp piri piri sauce

lemon wedges for serving

Recipe

Cook the noodles according to the package directions. Rinse under cold water, toss with a splash of sesame oil and set aside. In a big pot heat up 1 tbsp of sesame oil, add the white parts of the chopped bok choy plus the carrots and sautée for about 4 minutes. Add the mushrooms, the ginger and garlic and sautée for another minute. Add the vegetable broth, the soy sauce and piri piri sauce and bring to a boil. Reduce the heat and cook for about 5 minutes. Stir in the rice vinegar, the green parts of bok choy and white parts of the scallions. Cook for about 2 minutes and season to taste. Separate the noodles to serving bowls and pour hot soup over them. Sprinkle with green parts of scallions and serve with lemon wedges on the side. Slurp away! 🙂

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