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    Home » Recipes » Global Recipes

    Asian Noodle Soup with Baby Bok Choy and Mushrooms

    Published: Nov 16, 2012 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    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
    • 4 ounces udon or soba noodles
    • 6 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
    • 1 medium red bell pepper, finely diced
    • 3 to 4 scallions, sliced
    • ¼ cup minced fresh cilantro
    • 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 small pieces. 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, bell pepper, scallions, and cilantro, and cook for just 2 to 3 minutes longer. Season with soy sauce and pepper, then serve at once.

    • Here are more easy Asian-style noodle soup recipes.
    • Mushroom lovers, rejoice! Here are more mushroom recipes for you.
    • Here are more recipes for Leafy Spring Greens.

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    Reader Interactions

    Comments

    1. Darryl Petrovich says

      February 26, 2016 at 10:51 am

      Can't wait to try this recipe

    2. sherry east says

      February 26, 2016 at 10:35 pm

      Yum Yum love so many of your recipe

    3. Nava says

      February 28, 2016 at 9:30 pm

      Thank you, Sherry!

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