Soup
Shiitake and Bok Choy Noodle Soup
Rice noodles, mushrooms and bok choy in a clear ginger broth, Asian-style in 25 minutes.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 2
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 5 cups (1000 ml) water
- 1 tbsp fresh ginger
- 2 cloves garlic
- 150 g shiitake mushrooms
- 3 tbsp coconut aminos
- ½ tsp salt
- 150 g rice noodles
- 2 bok choy
- 2 spring onion
- 1 tsp sesame oil
Method
- Thinly slice the ginger, garlic and mushrooms and quarter the bok choy lengthways.
- Bring the water to the boil with the ginger and garlic, add the mushrooms, coconut aminos and salt and simmer for 5 minutes.
- Add the rice noodles and bok choy. Cook according to the noodle package instructions, about 4–5 minutes, until the noodles and bok choy are tender.
- Divide between bowls, scatter with sliced spring onion and add a few drops of sesame oil.