~Rice Noodle Soup with Baby Bok Choy~

~

~

~

I’m a soup freak! I can eat soup day & night, winter, spring, fall & summer. I love all soups but I  especially love rice noodle & udon noodle soups. In this Rice noodle soup I have used the same chicken broth that I used in the previous recipe. I love to use fresh rice noodles, which can be found in your local Asian grocers. Baby Bok Choy is another favorite of mine, just love the green leafy goodness. I used Bunapi mushrooms, bean sprouts, cilantro & fresh lime juice. You can use the same chicken  in this soup that you made the broth with or just vegetables like I did in this soup. You can add more flavor to this soup by adding soy sauce & spicy sziracha sauce to taste.

~

~

~

~

~

• INGREDIENTS:
• 8 oz of previous recipe chicken broth
• baby bok choy cut up
• bean sprouts
• fresh rice noodles or dried ones.
• Bunapi mushrooms
• cilantro sprigs
• green onions
• lime juice to taste
• soy sauce & sriracha sauce to taste.

~

• METHOD:
• Add all of the vegetables first to a large bowl
• Add the rice noodles to the bowl
• Heat up the chicken broth is a saucepan, so it’s really hot.
• pour it over the veggies & the noodles.
• Let it sit for a minute or so.
• at this point you can add the soy & the chili sauce.
• Enjoy!