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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:

Ingredients

•

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

•

Carrots , cut

•

2 1/3 cups

Shiitake Mushrooms , sliced

•

to taste

Scallions

•

to taste

Sesame Seeds

Cooking Instructions

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.

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.

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.

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.

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