This soup is a modified ancient recipe to be vegan and still have the beneficial properties as well.
1 lb. of baby bok choy, washed and separated (cut any large leaves in half) (the grocery was all out of baby bok choy, so I got 2 large bok choy bunches, and cute them in half, horizontally and vertically)
- 4 ounces of vermicelli rice noodles (1 large package seemed to work perfectly)
- 3 ounces of shiitake mushrooms, sliced (I used a whole package)
- 1 medium garlic clove, finely chopped (I put in 4 cloves to up the immune boosting capabilities, and because I love garlic!)
- 1 teaspoon of fresh ginger, finely chopped (I used 2 medium sized nodes)
- 4 slices of sun-dried tomatoes, finely diced
- 4 cups of vegetable broth (I like the Better Than Bouillon vegetable stock)
- Juice from 1/2 fresh lemon (I used bottled organic lemon juice)
- 1/4 cup of olive oil (I used a blend of extra virgin olive oil and coconut oil, the coconut oil is sourced from the Philippines and benefits local farmers)
- Pinch of red pepper flakes
- Season with salt and pepper
Directions:
- Place a large (12 – 14″) deep sauté pan over medium/high heat.
- Add oil and heat until hot but not smoking.
- Add mushrooms and cook for about 2 minutes, or just until they begin to color.
- Add bok choy and cook just until they begin to wilt.
- Add chopped garlic, ginger and pepper flakes and cook until the garlic begins to color (a minute or less).
- Add the broth, the lemon and the sun-dried tomatoes and cook for a few minutes more until fragrant and the broth begins to bubble.
- Add the rice noodles and cook until soft but still a bit firm.
- Season and serve.
