Ingredients
The following ingredients have 4 Servings
- 2 teaspoons avocado oil
- 8 ounces cleaned and sliced mushrooms (see note)
- 3 garlic cloves, minced
- 3 scallions, green and white parts divided and sliced
- 1 tablespoon fresh grated ginger
- 6 cups vegetable broth
- ¼ cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic paste
- 1 teaspoon sesame oil
- ½ teaspoon Chinese five-spice powder (optional)
- 2 baby bok choy, cleaned and roughly chopped
- 1/4 cup finely sliced cilantro leaves
- 1/4 cup finely sliced mint leaves
- ¼ cup finely sliced Thai basil or Italian basil
- Fresh red chili peppers, sliced thin, to taste (optional)
- 4 ounces rice noodles or soba noodles, cooked
Instruction
- Heat oil in a dutch oven over medium heat. Once hot, add mushrooms and cook until lightly browned and all the liquid has been absorbed, about 6-8 minutes.
- Add in garlic, the white parts of scallions, ginger for 3 minutes.
- Add broth, coconut aminos, rice vinegar, chili paste, sesame oil, and the five spice powder and bring to a boil.
- Drop in bok choy cook until tender, about 5 minutes.
- Remove soup from heat. Add in cooked noodles, herbs and green parts of scallions, and sliced chili peppers to the soup. Taste and adjust seasoning. Adding more salt, rice vinegar or chili garlic paste, as needed.
