Asian Vegetable Noodle Soup
Gourmet Soups, Stews, & Bisques
Combine carrots, shiitake mushrooms, baby bok choy, and green onions with hearty Lo mein noodles and the fresh flavors of ginger and cilantro, and you have one terrific soup.
1 tablespoon vegetable oil
2/3 cup julienned (matchstick cut) carrots
1 large garlic clove, minced
2 teaspoons peeled and minced fresh ginger
2 ounces wide Lo mein noodles, broken in half
1/3 cup trimmed and thinly sliced fresh shiitake mushrooms
1 small head baby bok choy, roughly chopped
Salt and ground black pepper
2-3 green onions, white parts only, sliced
1 tablespoon chopped fresh cilantro
Heat a nonstick wok or large nonstick skillet on high about 2 minutes. Add the vegetable oil and swirl it to coat pan (the oil should smoke slightly). Add the carrots and stir fry for 2 minutes.
Add the garlic, ginger, and vegetable stock and bring the soup to a boil.
Add the noodles and and return the soup to a boil. About 3 minutes after adding the noodles, stir in the mushrooms and baby bok choy. Cook for another 3-4 minutes, until the vegetables are tender and the noodles are cooked. Season the soup to taste with salt and pepper and stir in the green onions and cilantro.