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Asian Vegetable Soup

Asian Vegetable Soup

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Food Category:  Soups, Vegetables
Dietary Preference:  Dairy Free, Gluten Free, Vegetarian
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

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.  
  • 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

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