The inspo for this recipe all started because I was gung ho about making this thai green curry dish that I had at Wagamama. I couldn’t stop thinking about it. So I bought all the ingredients, watched a YouTube video on how to slice lemongrass, made the dish by trying to piece together various Pinterest recipes, and it came out horrible. Like, so bad.
So I was naturally super annoyed, I still had half of the random vegetables and noodles left over (I’ve lived and learned- only experiment with half a recipe), and I needed to make something. So back on Pinterest I went and I came across this recipe for Bok Choy Soup by Brooklyn Farm Girl. I added a few things to the recipe based on my personal preference and what I had leftover, and it came out awesome! This recipe is so simple, and also Clean Program approved!
- 4 cups of vegetable broth
- 2 tablespoons of extra virgin olive oil
- 3 cloves of garlic, minced
- 2 teaspoons of freshly grated ginger (less or more to taste)
- 1 teaspoon of red pepper flakes
- 1 head of bok choy florets, ends trimmed and separated
- 1 cup of chopped kale
- 1 cup of sliced baby bella mushrooms (or mushrooms of choice)
- 1/2 cup of mungbean sprouts
- Soy sauce or Wheat free Tamari
- 1 package of brown rice noodles
- In a small pot, bring the 4 cups of vegetable broth to a boil.
- While you are waiting for the broth to boil, add the olive oil to a large pot over medium heat.
- Add the garlic, ginger and red pepper flakes and saute quickly for 1-2 minutes.
- Add the bok choy, kale, mushrooms, mungbeans sprouts and a splash of soy sauce/wheat free tamari.
- Saute until leaves begin to wilt and vegetables become tender.
- When the broth it boiling, add the rice noodles and cook according to package directions. *Mine said 1 minute
- Pour the rice noodles and the broth into the large pot with the vegetables.
- Mix through and add any additional seasoning to taste.
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