Total Time
45mins
Prep 15 mins
Cook 30 mins

Quick to prepare, this Asian-style noodle soup has everything needed to make it a one-pot meal. We've used canned broth but if you have homemade, it could only make a good thing much better. To punch up the heat, add a dab of chile-garlic sauce. Note: Chinese wheat noodles and rice sticks (dried rice noddles) are quick cooking and can be found in the Asian food section of your supermarket.

Ingredients Nutrition

Directions

  1. Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes.
  3. Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
  4. Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes.
  5. Add Bok choy greens and tofu; simmer until heated through, about 3 minutes.
  6. Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.
Most Helpful

5 5

This was wonderful. I didn't have Bok choy, so I substituted a 10oz pkg of frozen spinach. We will definitely be making this again - thanks, Barb!