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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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