Mushroom Bok Choy Noodle Soup. Super light + cozy. 

Ingredients

Noodles: 100g rice vermicelli / glass noodles

Broth: 4 cups veg broth or water + 2 tsp bouillon

Mushrooms: 150g sliced – shiitake/button both work

Bok choy: 3-4 baby bok choy, halved

Aromatics: 3 cloves garlic minced, 1 inch ginger julienned

Sauce: 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar

Toppings: Spring onion, cilantro, chili flakes, lime

Method

Prep noodles: Soak rice noodles in hot water 5 min. Drain. Keep aside.

Broth: In pot, sauté garlic + ginger 30 sec. Add mushrooms, cook 3 min till browned.

Simmer: Pour broth + soy sauce + sugar. Boil 5 min.

Greens: Add bok choy, cook 2 min till tender but bright.

Finish: Turn off heat. Stir in sesame oil.

To serve 

Bowl = noodles + hot broth + toppings. Finish with chili flakes + lime squeeze 🌶️