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- Makes about 11½ cups
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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
- 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.
- 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.