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.
- 6 cups chicken or vegetable broth (home made or organic low sodium)
- 4 oz vermicelli thin rice noodles
- ¼ cup soy sauce (tamari for gluten free)
- 2-3 tablespoons fish sauce (for vegetarian/vegan version omit this)
- ¼-1/2 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
- ½ 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.
Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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{ 14 comments… read them below or add one }
I love rice noodles! We eat it every birthday breakfast! YUM!
Love the post. I just wondered if you take writing from guest posters any time?
Thanks! Currently not taking writing from guest posters.
Hmm is anyone else encountering problems with the images on this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog. Any feedback would be greatly appreciated.
I’m not having problems with blog images.
I’m so hungover – I’m making this today for sure. also making beef stew and potatoes au gratin…mostly because I still have so many potatoes
Good day! I know this is somewhat off topic but I was wondering if you knew where I could locate a captcha plugin for my comment form? I’m using the same blog platform as yours and I’m having difficulty finding one? Thanks a lot!
No idea about the captcha plugin – sorry I couldn’t be more helpful!
Appreciate for the insightful blog update. I was attempting to subscribe to your RSS feed, but I couldn’t seem to get it working with my RSS reader. Is there a problem, or is it my fault (I’m a bit of a technophobe!)?
Not sure – I think it should be working though.
Hey! I’m at work browsing your blog from my new iphone 4! Just wanted to say I love reading your blog and look forward to all your posts! Carry on the great work!
Great Blog Just Good.
Thank you, the recipe seems wonderful and most of the ingredients seem fairly easy to find (unlike most Asian soup recipes I’ve seen). Do you think I could replace the bok choy with kale or even spinach or something else?
Thanks! Yes definitely feel free to replace the bok choy with another other green vegetable. I think spinach or broccoli would be good!