Name: Asian Vegetable Noodle Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 8 cups broth*; 2 tbsp low sodium soy sauce; 1/4 tsp ground ginger; 1 tbsp white miso; 1 tsp sriracha (or more to taste); 4 cloves garlic (diced); 1/2 yellow onion (julienned); 1 bundle bok choy (whites and greens separated and diced into bite sized pieces); 2 cups white mushrooms (sliced); 1 package firm tofu (drained and cut in squares); 1 package shirataki fettuccine noodles (drained and rinsed**); OPTIONAL TOPPINGS: (green onion, jalapeño, red pepper flakes)

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Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.

Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes. Carefully add tofu and noodles to pot and cook for an additional 3 minutes.

Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.

1 bundle bok choy (whites and greens separated and diced into bite sized pieces)

1 package firm tofu (drained and cut in squares)

1 package shirataki fettuccine noodles (drained and rinsed**)

OPTIONAL TOPPINGS: (green onion, jalapeño, red pepper flakes)

Asian Vegetable Noodle Soup

配料

步骤

营养

准备好开始烹饪了吗？