Asian Noodle Soup with Baby Bok Choy and Mushrooms

Shiitake Mushroom and Bok Choy Soup

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
  • 1/4 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.

Print Friendly

3 comments on “Asian Noodle Soup with Baby Bok Choy and Mushrooms

Leave a Reply

Your email address will not be published. Required fields are marked *


Vegan Dinner Recipes   Vegan Recipes   Recipes Galore   Vegan Living   Nutrition   Vegan Summer Recipes