Asian Vegetable Soup

Ingredients

• 1.25 cups vegetable stock
• 0.2 onion (thinly sliced)
• 0.4 clove garlic (minced)
• 0.2 tbsp ginger root (minced)
• 0.3 tbsp soy sauce (use Braggs Liquid aminos for gluten-free)
• 0.6 head bok choy (stalks, diagonally sliced, also shred leaves)
• 0.2 red pepper (sliced thin)
• 0.2 carrot (shredded)
• 0.2 cup mushroom (Sliced)
• 0.1 cup peas
• 1.6 oz tofu (diced)
• 0.2 scallion (thinly sliced)
• 0.5 cup rice noodles (cooked, optional)

Instructions

1. Place 1/5 of the vegetable broth in a pot and bring to a boil over medium/high heat.
2. Add onion, garlic, and ginger; simmer for 3 minutes.  
3. Add soy sauce, bok choy, red peppers, carrots, mushrooms and peas.
4. Add remaining broth, cover, and simmer for 10 minutes. Just before serving add thinly sliced scallion.

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