Tuesday, January 15, 2013

Asian Vegetable Soup

Asian Vegetable Soup
serves 4
1 serving about ***250 calories
depending on noodle consumption....keep it low to keep it skinny!

5 cups vegetable broth
1 bunch bok choy
1 ½ cups sliced shiitake mushroom
1 cup bean sprouts
3 stalks celery
1-2 bunches of broccolette
1 small red pepper
2 Tbsp chopped chives
¼ cup watercress
2-3 cups Vietnamese brown rice noodles (cooked separately)
2 Tbsp sesame oil
2 cloves minced fresh garlic
1 Tbsp fresh squeezed lemon juice
2 tsp fresh minced ginger
2 Tbsp gluten free soy sauce
¼ cup water

The first thing I like to do is slice my bok choy leaves into thinner strips. Bok choy is very difficult to eat if left as a full so I figured the better way is slicing each leaf into 3-4 small thin strips. For the soup, I used 6 full bok choy leaves. Once your bok choy is sliced, throw them into a frying pan with the shiitake mushrooms, 1 Tbsp of sesame oil and ¼ cup water. Saute until the bok choy is soft and mushrroms let go of their liquid. I use water to steam the vegetables and saute without having to add more than 1 Tbsp of oil. Set your bok coy and mushrooms to the side.

Put your vegetable broth in a large pot and bring to a boil. Add broccolette, bean sprouts, and chives to the broth. Thinly slice the celery and red pepper (I julienned then cut in half) and add to the vegetable broth. Add the bok choy, mushrooms, garlic, lemon juice, minced ginger, watercress and soy sauce to the pot. Once your broth is boiling, let all the ingredients boil for about 5 minutes then simmer for 5-10 minutes then remove from heat.

Cook your Vietnamese rice noodles separately (makes for less soggy noodles). These noodles take only 5 minutes to prepare. Cook according to package instructions, strain and toss with 1 Tbsp sesame oil. Serve these noodles on the side or add separately to each bowl.