Teresa's Recipes
Enhanced Bok Choy and Carrot Noodle Soup
Dive into this vibrant and nourishing Bok Choy and Carrot Noodle Soup, a delightful blend of fresh vegetables and rice noodles simmered in a savory, aromatic broth. The ginger and garlic provide a fragrant base, while the tender bok choy and sweet carrots create a comforting yet refreshing bowl that's perfect for any day. This soup not only warms the body but also nourishes the soul, making it a beloved dish in Asian cuisine.
Ingredients
- 2 tablespoons Vegetable oil
- 3 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 4 cups, chopped Bok choy
- 2 medium, julienned Carrots
- 4 cups Vegetable broth
- 3 tablespoons Soy sauce
- 8 ounces Rice noodles
- 2, sliced Green onions
- 1/4 cup, chopped Cilantro
- 1, juiced Lime
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 220
- Fat: 8g
- Carbs: 30g
- Protein: 5g
- Sodium: 800mg
- Sugar: 2g
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- Stir in the chopped bok choy and julienned carrots, cooking for 3-4 minutes until they begin to soften.
- Pour in the vegetable broth and soy sauce, bringing the mixture to a boil.
- Add the rice noodles and cook according to the package instructions, typically about 4-6 minutes until tender.
- Once the noodles are cooked, stir in the sliced green onions, lime juice, and chopped cilantro. Season with salt and pepper to taste.
- Serve hot, garnished with additional cilantro and lime wedges if desired.
Tips
- For added protein, consider adding tofu or cooked chicken.
- Feel free to customize the vegetables based on what you have on hand, such as bell peppers, mushrooms, or snap peas.
- For a spicy kick, add red pepper flakes or a splash of sriracha.