The other day I was coming home from catering and was craving soup. Asian noodle soup to be exact. And since E (one of my catering partners) had just given me some bok choy to try, which I had never cooked with before, I figured it would make a great addition to the soup. I really needed this to be delicious. But when the broth came to a boil I started to have my doubts. I didn’t have any home made broth so had to go with the carton kind and I was starting to think that it would just ruin the flavor of the whole batch. Thankfully, I couldn’t have been more wrong. The soup itself was absolutely delicious – exactly what I was looking for. And when I say that I mean I literally couldn’t control myself and ate the entire pot in one sitting. And plan on doing so again as soon as I get my hands on more bok choy – which by the way is my new favorite vegetable.
This Asian noodle soup instantly become one of my favorite soups ever!
10 mins Prep Time
20 mins Cook Time
- 6 cups chicken or vegetable broth (home made or organic low sodium)
- 4 oz vermicelli thin rice noodles
- 1/4 cup soy sauce (tamari for gluten free)
- 2-3 tablespoons fish sauce (for vegetarian/vegan version omit this)
- 1/4-1/2 lemon, juiced
- 2-3 teaspoons Sriracha
- 1-2 teaspoons chili garlic sauce
- 1 tablespoon brown sugar
- 3-4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 can baby corn
- 1/2 pound bok choy, sliced
- fresh cilantro, chopped
- Bring broth to a boil.
- In a bowl combine soy sauce, fish sauce, lemon juice, Sriracha, chili garlic sauce, sugar, garlic, ginger, sesame oil and rice vinegar.
- When broth comes to a boil add vermicelli noodles. Reduce heat to medium, cook for a couple minutes then add sauce mixture. Stir to combine. Cook for a couple minutes.
- Add baby corn and cook for a couple minutes. Add bok choy at the last minute.
- Serve garnished with fresh cilantro, and a splash of sesame oil and Sriracha.