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  • Prep-time: / Ready In:
  • Makes about 11½ cups

The vegetables in this colorful noodle soup are just barely cooked, so they stay crisp in texture and bright in color. Baby bok choy, harvested when it’s about 6 inches long, is milder and more tender than mature bok choy.

garlicky bok choy soup wordpress

Ingredients

  • 4 cups no-salt-added vegetable broth
  • 4 cloves garlic, minced
  • 1 tablespoons minced fresh ginger
  • 2 teaspoons reduced-sodium soy sauce
  • 6 ounces dried brown rice pad Thai noodles
  • 12 baby carrots with green tops, halved lengthwise, or 2 cups bias-sliced carrots
  • 3 ounces extra-firm light silken-style tofu, cut into ¼-inch cubes
  • 2 heads baby bok choy, halved lengthwise
  • 12 thin spears asparagus, trimmed
  • 1 cup fresh shiitake mushrooms, stems removed, or oyster mushrooms, sliced
  • 4 scallions (green onions), green tops trimmed and cut in half lengthwise
  • 1 lime, cut into wedges

Instructions

  1. In a 5- to 6-qt. Dutch oven combine 4 cups water, the broth, garlic, ginger, and soy sauce. Bring to boiling; reduce heat. Cover and simmer 10 minutes to allow flavors to meld.
  2. Add noodles, carrots, and tofu. Simmer, uncovered, 8 minutes, stirring occasionally. Add bok choy, asparagus, mushrooms, and scallions. Simmer, uncovered, 1 minute more. Serve in shallow bowls with lime wedges.
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(5 from 2 votes)
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Nancy W.3 weeks ago
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Made this tonight – LOVED it!! Used more bok choy and fewer carrots and asparagus (just because my husband isn’t a fan…but I did sneak some in!!) and added celery and miso. Used tamari in place of soy sauce, and brown rice maifun noodles. SOOOO good!

Tracey2 months ago
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This is my FAVORITE FOK recipe I’ve made! Super easy meal prep and tastes amazing.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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