ASIAN VEGETABLE NOODLE SOUP
Ingredients
- 8 cups water
- 2 tbsp better than bouillon no beef flavor*
- 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
Instructions
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Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.
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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.
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Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.
source https://5minutesrecipesusa.blogspot.com/2018/10/asian-vegetable-noodle-soup.html
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