Once the ingredients are prepped for this soup, the dish comes together quickly. Sautéing the vegetables first shortens the stewing time, so there’s no need to spend long hours over a soup pot. This is a great one-pot meal that makes serving dinner a snap.

By Del Sroufe,

Ingredients

  • 1 medium yellow onion, peeled and thinly sliced
  • 1 medium carrot, peeled and julienned
  • 6 ounces shiitake mushrooms, stems removed
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon minced ginger
  • 2 cups sliced bok choy
  • 4 cups Vegetable Stock or low-sodium vegetable stock
  • 2 tablespoons low-sodium soy sauce
  • Zest and juice of 1 lime
  • 1 serrano chile, stemmed and sliced into thin rounds (for less heat, remove the seeds)
  • 6 ounces brown rice noodles, cooked according to package directions, drained, and kept warm
  • 1 cup mung bean sprouts
  • ½ cup chopped cilantro

Instructions

  • Place the onion, carrot, and mushrooms in a medium pot and sauté for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  • Add the garlic, ginger, bok choy, Vegetable Stock, soy sauce, lime zest and juice, and serrano chile. Bring to a boil over high heat.
  • Reduce the heat to medium, and simmer for 10 minutes.
  • To serve, divide the noodles between four individual bowls. Pour the broth over the ingredients and garnish with the mung bean sprouts and cilantro.

Comments (1)

(5 from 2 votes)

Recipe Rating

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Jen

This recipe was tasty and easy to make. My only error was not soaking the rice noodles long enough.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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