Asian Mushroom Noodle Soup
CALORIES: 360
PREP: 5 minutes
COOK: 25 minutes
This incredible dish is loaded with baby bok choy, mushrooms & tofu and bursting with flavor thanks to the addition of fresh ginger, garlic, red pepper flakes, and star anise! This yummy bowl is completely vegan and can be enjoyed for up to 5 days!
Ingredients
| 1 tbsp | oil |
|---|---|
| 4 cups | sliced cremini mushrooms |
| 4 | green onions, thinly sliced |
| 2 | garlic cloves, minced |
| 2 tsp | grated fresh ginger |
| 4 cups | vegetable broth |
| 2 tbsp | soy sauce |
| 2 | star anise |
| 8 oz | dried rice noodles |
| 3 | baby bok choy, chopped |
| 8 oz | extra-firm tofu |
| 1 tsp | sesame seeds |
| 1/2 tsp | red pepper flakes |
Directions
In a large pot, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 4 to 5 minutes. Stir in the white part of the green onion, garlic, and ginger. Cook until they become fragrant, about 1 minute. Stir in the broth, soy sauce, and star anise. Bring the mixture to a boil and reduce the heat to medium-low. Cook, stirring occasionally, until the broth reduces slightly, about 5 to 10 minutes.
Remove and discard the star anise. Add the rice noodles and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the bok choy and tofu and cook until the bok choy is bright green and the tofu is heated through, about 2 to 3 minutes.
Serve immediately topped with the remaining green onion, sesame seeds, and red pepper flakes. Store in the refrigerator for up to 5 days.
| Per serving | |
|---|---|
| Calories (kcal) | 360 |
| Total Fat (g) | 8 |
| Saturated fat (g) | 1 |
| Sodium (mg) | 630 |
| Total Carbohydrate (g) | 61 |
| Dietary Fiber (g) | 3 |
| Total Sugars (g) | 4 |
| Protein (g) | 14 |
| Calcium (mg) | 189 |
| Iron (mg) | 4 |
| Potassium (mg) | 465 |
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