Ingredients
- 1 bunch spring onions
- 2 small bok choy
- 4 cloves garlic finely chopped
- 3 tbsp finely grated fresh ginger
- 1 cup dried mushrooms (an assortment is fine)
- 1-2 chillis (or as many as suits your heat tolerance) finely chopped
- 3 tbsp gluten free soy
- 1L vegetable stock
- 1 tbsp white wine vinegar
- 160g rice noodles
- Oil
Bok Choy, Spring Onion and Chilli Soup
Method
- Heat a pot on a moderate heat, add some oil and then the garlic, ginger and chilli
- Cook for a minute before adding the mushrooms, soy sauce, vinegar and the vegetable stock
- Bring to the boil and then reduce to a simmer
- Cook until the mushrooms are softened
- Chop the spring onions and bok choy and add to the pot, cook for a minute or two and then remove from the heat
- Cook the rice noodles according to instructions and then drain and add to the soup
- Check the seasoning and add salt if needed
Comments
*This is a nice vegetarian soup but you can add chicken if you want a meat option
