Ingredients
Scale
- 1 tablespoon oil (optional)
- 5-6 garlic cloves, minced
- 1-2 inches grated ginger root
- 2 stalks celery, chopped
- 4 cups low sodium vegetable stock
- 1 teaspoon turmeric powder
- 1 onion, diced
- 2 cups mushrooms, quartered
- 4 baby bok choy, chopped
- 1 cup thin rice noodles
- Juice of 1 tablespoon lime or lemon
Instructions
- In a large pot over medium heat, add oil if using. Sauté the minced garlic, ginger, celery, and diced onion until fragrant (3–4 minutes).
- Add bay leaves, vegetable stock, turmeric powder, ground black pepper, and salt to taste. Bring to a boil then reduce heat to simmer for about 10 minutes.
- Stir in chopped bok choy, quartered mushrooms, and thin rice noodles. Simmer until noodles are cooked through (5–7 minutes).
- Remove from heat; stir in lime or lemon juice and adjust seasoning with salt and red chili flakes or chili garlic sauce if desired.
- Serve hot with fresh cilantro on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg