Ingredients
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- 2 tablespoons canola oil
- 4 cloves garlic, minced
- 12 shiitake mushrooms, cleaned and trimmed
- 3 green onions, thinly sliced (green and white parts)
- 1 cup shredded carrots
- 1 tablespoon fresh ginger, grated
- 4 ounces vermicelli rice noodles
- 6 cups low-sodium chicken stock
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons white or yellow miso
- 1 tablespoon sambal oelek
- 4 heads baby bok choy, trimmed and chopped into pieces
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 eggs, soft boiled, sliced in half
- 1 small bunch fresh cilantro, for garnish
Instructions
- In a large Dutch oven or stock pot, heat the canola oil over medium-high heat. Add in garlic, mushrooms, green onions, carrots, and ginger. Sauté for about 3-4 minutes, until fragrant.
- Meanwhile, fill a medium stock pot with water and bring to a boil. Add in the rice noodles, lower heat to medium and boil according to directions, around 5 minutes, until al dente. Drain in a colander under cold water, and set aside.
- Add the chicken stock to the sautéed veggies and bring to a boil. Lower the heat to simmer and add in the soy sauce, miso and sambal oelek. Stir until miso is dissolved into the broth. Simmer for 10 minutes. Just before ready to serve, drop in the baby bok choy and slices of chicken. Stir until chicken is just cooked through, about 4-5 minutes. (Do not overcook!)
- To serve, add some rice noodles at the bottom of the soup bowl and ladle the soup stock on top. Garnish the soup with sliced eggs and fresh cilantro.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stove Top
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 590
- Sugar: 13.3 g
- Sodium: 1108.8 mg
- Fat: 18.1 g
- Carbohydrates: 55.6 g
- Protein: 58.9 g
- Cholesterol: 192.3 mg
