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This Asian-inspired soup is light, flavorful, and full of colorful and delicious veggies.
Cal 342 kcal
Protein 9 g
Carbs 42 g
Fat 2 g
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No. of Servings
Ingredients
- 1 ¼ cups vegetable stock
- â…• onion (thinly sliced)
- â…– clove garlic (minced)
- â…• tbsp ginger root (minced)
- 3/10 tbsp soy sauce (use Braggs Liquid aminos for gluten-free)
- â…— head bok choy (stalks, diagonally sliced, also shred leaves)
- â…• red pepper (sliced thin)
- â…• carrot (shredded)
- â…• cup mushroom (Sliced)
- â…’ cup peas
- 1 â…— oz tofu (diced)
- â…• scallion (thinly sliced)
- ½ cup rice noodles (cooked, optional)
Instructions
- Place 1/5 of the vegetable broth in a pot and bring to a boil over medium/high heat.
- Add onion, garlic, and ginger; simmer for 3 minutes. Â
- 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.
Notes
Serves: 4