Asian Vegetable Soup

Ingredients

• 1 1/4 cups vegetable stock
• 1/5 onion - thinly sliced
• 2/5 clove garlic - minced
• 1/5 tbsp ginger root - minced
• 3/10 tbsp soy sauce - use Braggs Liquid aminos for gluten-free
• 3/5 head bok choy - stalks, diagonally sliced, also shred leaves
• 1/5 red pepper - sliced thin
• 1/5 carrot - shredded
• 1/5 cup mushroom - Sliced
• 1/10 cup peas
• 1 3/5 oz tofu - diced
• 1/5 scallion - thinly sliced
• 1/2 cup rice noodles - cooked, optional

Instructions

1. Place 1/5 of the vegetable broth in a pot and bring to a boil over medium/high heat.
2. Add onion, garlic, and ginger; simmer for 3 minutes.  
3. Add soy sauce, bok choy, red peppers, carrots, mushrooms and peas.
4. Add remaining broth, cover, and simmer for 10 minutes. Just before serving add thinly sliced scallion.

Nutrition (per serving)