Monday, January 14, 2013

Spicy and Sour Bok Choy Noodle Soup

Servings: 4
Total Time: 45 minutes

1 tbsp oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp powdered ginger (or fresh ginger)
2 small hot peppers or 1 tbsp hot pepper flakes
2 large carrots (optional), peeled and cut into small pieces
8 cups vegetable or chicken broth
1 pound bok choy, coarsely chopped into pieces
1/4 cup rice vinegar
1/4 cup soy sauce
1 tbsp sesame oil
2 tbsp sesame paste (or substitue natural peanut butter)
1/2 pound rice noodles

Heat oil in a medium stockpot, add onion and cook until translucent.  Then add garlic, ginger, hot pepper and carrots and stir until garlic is fragrant, about 3 minutes.  Next add broth and bring to a boil.  Cook until carrots are tender, about 15 minutes.  During that time, bring water to a boil and cook rice noodles per instructions on package (not cooking rice noodles separately will thicken the soup).  Drain noodles and add to soup once the carrots are cooked.  Then stir in bok choy, rice vinegar, soy sauce  and sesame paste.  Simmer for another 3 minutes, until bok choy is wilted but still crisp.

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