Asian Vegetable Soup

2 Tbs. vegetable oil
1 large garlic clove, chopped
5 oz. matchstick-cut carrots
1 Tbs. fresh ginger, peeled and chopped
6 cups (3 cans) vegetable stock
1/3 c. fresh shitake mushrooms, stemmed and sliced thin
1/2 lb. bok choy, roughly chopped
4 oz. Asian wide noodles (rice), broken in half
4-5 scallions, white parts, sliced
1 Tbs. cilantro, chopped

Heat soup pot until very hot. Add oil, swirl to coat pan.

Add garlic and carrots; stir-fry a minute or two.

Add ginger and stock; bring to simmer.

Add mushrooms and bok choy; simmer 5 minutes.

Add noodles; boil 5 - 7 minutes. Salt & pepper to taste. Mix in scallions and cilantro.

Serves 4.

Note: a Wegman's recipe. This reheats very well, the flavors even more blended in the interim. Another excellent way to use the lovely and sweet bok choy. The original recipe specifies baby bok choy, but I have yet to find it firm and fresh-looking, so I use my preferred grown-up bok choy.

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