Asian Noodle Soup

The other day I was coming home from catering and was craving soup. Asian noodle soup to be exact.  And since E (one of my catering partners) had just given me some bok choy to try, which I had never cooked with before, I figured it would make a great addition to the soup. I really needed this to be delicious. But when the broth came to a boil I started to have my doubts. I didn’t have any home made broth so had to go with the carton kind and I was starting to think that it would just ruin the flavor of the whole batch. Thankfully, I couldn’t have been more wrong. The soup itself was absolutely delicious – exactly what I was looking for. And when I say that I mean I literally couldn’t control myself and ate the entire pot in one sitting.  And plan on doing so again as soon as I get my hands on more bok choy – which by the way is my new favorite vegetable.

Asian Noodles Soup

Serves: 3-4

Start to Finish: 20-30 minutes

Ingredients:

6 cups chicken or vegetable broth (home made or organic low sodium)

4 oz vermicelli thin rice noodles

1/4 cup soy sauce

2-3 tablespoons fish sauce (for vegetarian version omit this)

1/4-1/2 lemon, juiced

2-3 teaspoons Sriracha

1-2 teaspoons chili garlic sauce

1 tablespoon brown sugar

3-4 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon sesame oil

1 teaspoon rice vinegar

1 can baby corn

1/2 pound bok choy, sliced

fresh cilantro, chopped

Directions:

1. Bring broth to a boil.

2. In a bowl combine soy sauce, fish sauce, lemon juice, Sriracha, chili garlic sauce, sugar, garlic, ginger, sesame oil and rice vinegar.

3. When broth comes to a boil add vermicelli noodles. Reduce heat to medium, cook for a couple minutes then add sauce mixture. Stir to combine. Cook for a couple minutes.

4. Add baby corn and cook for a couple minutes. Add bok choy at the last minute.

5. Serve garnished with fresh cilantro, and a splash of sesame oil and Sriracha.