Spicy Asian Noodle Soup with Bok Choy and Mushroom
Pureed onion with the chili paste, ginger and garlic, sauteed in toasted sesame oil, and then added water and brought it to a boil- now that’s a broth that packs a ton of flavor! This delicious soup is something you can feel really good about serving up to your family and guests.
Total Time
20min
4.3
3 Ratings
Author: Parsley In My Teeth
Servings:
8
Ingredients
•
1
Sweet Onion
•
2
Tbsp
Chili Paste
•
2
Tbsp
Fresh Ginger
, grated
•
1
clove
Garlic
, minced
•
3
Tbsp
Toasted Sesame Oil
•
2
Tbsp
Soy Sauce
•
8
cups
Water
•
1
pckg
Udon Noodles
•
6
cups
Baby Bok Choy
, washed, cut, de-stemmed
•
4
Carrots
, cut
•
2 1/3
cups
Shiitake Mushrooms
, sliced
•
to taste
Scallions
•
to taste
Sesame Seeds
Cooking Instructions
1.
Place the
Sweet Onion (1)
,
Chili Paste (2 Tbsp)
, finely minced
Garlic (1 clove)
, finely grated fresh
Fresh Ginger (2 Tbsp)
in a food processor. Blend until pureed.
2.
Heat the
Toasted Sesame Oil (3 Tbsp)
in the bottom of a large soup pot. Add the pureed mixture and saute over medium-high heat for 5 minutes.
3.
Add
Water (8 cups)
,
Soy Sauce (2 Tbsp)
,
Shiitake Mushrooms (2 1/3 cups)
,
Carrots (4)
. Bring to a boil. Add
Udon Noodles (1 pckg)
and cook for 8 minutes on medium-high heat to maintain the boil.
4.
Turn off the heat and immediately stir in the
Baby Bok Choy (6 cups)
, making sure all of it is completely submerged in broth. Cover with a tight-fitting lid and let stand for 3 – 5 minutes to cook the bok choy.
5.
Serve hot and garnish with sliced
Scallions (to taste)
and
Sesame Seeds (to taste)
. Enjoy!
Nutrition Per Serving
CALORIES
158
FAT
5.7 g
PROTEIN
5.0 g
CARBS
23.4 g
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