Asian Noodle Soup with Baby Bok Choy and Mushrooms

Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry.

Serves: 6

• 32-ounce package vegetable broth
• 8-ounce package udon or soba noodles
• 4 to 6 ounces baby bella, cremini, or white mushrooms, stemmed and sliced
• 2 to 3 ounces fresh shiitake mushrooms, stemmed and sliced
• 2 teaspoons minced fresh or jarred ginger, to taste
• 2 to 3 baby bok choy, with leaves, sliced
• 3 to 4 scallions, sliced
• 1/4 cup minced fresh cilantro, optional
• 1 tablespoon reduced-sodium soy sauce, or to taste
• Freshly ground pepper to taste

Combine the broth with 2 cups water in a soup pot and bring to a rapid simmer.

Break the udon noodles into thirds. Add the noodles, mushrooms, and ginger to the simmering broth. Cook until the noodles are al dente, about 3 to 4 minutes.

Add the bok choy, scallions, and optional cilantro, and cook for just 2 to 3 minutes longer. Season with soy sauce and pepper, then serve at once.

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