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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.


  • 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


  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.

Comments (6)

(5 from 4 votes)
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Paul Cheney7 months ago
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Nice recipe Shelli. I did everything you suggested the first time around. The next time I simply added the noodles at the end. Delicious!

Dana8 months ago
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How many servings is this?

Stephanie9 months ago
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This was simple and absolutely delicious! I prepped ahead of time, made my broth, let it simmer a while, then kept it covered with the burner off until just before we wanted to eat. Cooked the remaining ingredients as the recipe suggested and wow….dinner was ready!
I did add miso to give it more flavor and then messed up! I’ve been completely WFPB-NO for about a month. Without thinking I added about a teaspoon of chili hot sesame oil. Although is was such a tiny amount in a big pot of soup, I think I will survive! Gotta say though, it really was a delicious addition! ☺️
Thanks for another winning recipe!

Kristin E.10 months ago
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Will leave out the tofu and substitute with a soy sauce replacement because of Hashimoto’s thyroid. Any suggestions for an alternate protein?… maybe some spinach? This looks absolutely delish! Definitely on the menu this Spring when my bok choy is ready to harvest.

Nancy W.11 months 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!

Tracey1 year 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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Headshot of Shelli McConnell
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 DotDash Meredith. 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. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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