Asian Noodle Bowl
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 226.79 g fresh noodles (I use Azumaya brand, found near the tofu at the grocery store)
- 946.36 ml chicken broth
- 14.79 ml brown sugar
- 14.79 ml rice vinegar
- 14.79 ml tamari or 14.79 ml soy sauce
- 1 carrot, sliced
- 1 garlic clove, minced
- 14.79 ml ginger, minced
- 1.23 ml red pepper flakes (optional)
- 236.59 ml broccoli, in long spears
- 709.77 ml baby bok choy, chopped
- 3 scallions, sliced on the diagonal
- 236.59 ml cooked chicken, chopped
- 236.59 ml shrimp, peeled (optional)
- 29.58 ml cilantro, chopped (optional)
directions
- Cook noodles in boiling water according to package directions.
- Drain in colander and rinse with cold water.
- Meanwhile, heat broth in soup pot and add brown sugar, vinegar, tamari, carrot, ginger, garlic, and red pepper flakes.
- Simmer gently for five minutes.
- Add broccoli and simmer two minutes more.
- Toss in bok choy or greens, scallions, and and meats and return to a simmer.
- Add noodles and cook until heated through.
- Add cilantro just before serving, if using.
- Serve in large soup bowls with forks and spoons.
- Other ingredients you can add include cubed tofu, any cooked vegetables, sliced mushrooms, or thinly sliced beef. To make the soup less salty, use low-sodium broth or 1/2 broth and 1/2 water.
- Be sure to cook the noodles separately and rinse them, or the soup will be starchy and thick.
- Enjoy!
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RECIPE SUBMITTED BY
After being a vegetarian for many years, I moved to a working cattle ranch, and I'm still surprised by my complete transition to eating meat.