Asian Vegetable Soup

Ingredients

• 5 cups vegetable stock
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon gingerroot, Minced
• 1 1/2 tablespoons soy sauce (use Braggs Liquid aminos for gluten-free)
• 3 stalks bok choy (diagonally sliced, also shred leaves)
• 1 red pepper, sliced thin
• 1 carrot, shredded
• 1 cup mushroom, Sliced
• 1/2 cup peas
• 8 oz. diced tofu - optional
• 1 slice scallion, thinly sliced
• Optional: add cooked rice noodles

Directions:

Place 1 cup vegetable broth in large pot and bring to a boil over medium/high heat. Add onion, garlic, and gignger; simmer for 3 minutes.  Add soy sauce, bok choy, red peppers, carrots, mushrooms and peas. Add remaining broth, cover and simmer for 10 minutes. Just before serving add thinly sliced scallion.

Serves: 4