“Quick to prepare, this Asian-style noodle soup has everything needed to make it a one-pot meal. We've used canned broth but if you have homemade, it could only make a good thing much better. To punch up the heat, add a dab of chile-garlic sauce. Note: Chinese wheat noodles and rice sticks (dried rice noddles) are quick cooking and can be found in the Asian food section of your supermarket.”
READY IN:
45mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes.
  3. Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
  4. Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes.
  5. Add Bok choy greens and tofu; simmer until heated through, about 3 minutes.
  6. Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.

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