Ingredients
Scale
2 Tbsp. sesame oil (not toasted)
4 shiitake mushrooms, sliced
1 carrot, thinly sliced
1–2 green onions, chopped
1 garlic clove, slivered
1 tsp ginger, thinly sliced
1 small bunch baby bok choy, chopped or halved
4 cups Chicken Bone or No-Bone Broth
1/2 tsp. Celtic sea salt
2–3 sprigs parsley*
1–2 sprigs dill*
1–2 packages glass noodles or 1 container Farmers Market mung bean noodles
Instructions
- Pour sesame oil in soup pot on medium heat
- Add in mushrooms and carrots. Cook for 1-2 minutes until tender.
- Add green onions, garlic, ginger slices and bok choy.
- Cover and cook for 2 minutes until greens are wilted.
- Add parsley and dill with broth to vegetables and let simmer for 5-8 minutes.
- Season with salt to taste.
Variation:
- Add shredded chicken or Farmers Market Dave’s Korean tempa when you add broth.
- Add other vegetables: cut green beans, sliced zucchini moons when cooking bok choy.
- Swap leftover rice for the noodles add last 5 minutes of simmer.
- Use Imagines NO Bone broth instead of homemade for a quicker prep time.
- Prep Time: 5
- Cook Time: 15