Asian Vegetable Soup
2 Tbs. vegetable oil 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.