Spicy Ginger Noodle Soup
It's soup season! The ginger in this spicy noodle variety is both warming and calming for your digestive system... perfect for fall. Plus, pak choi — commonly known as bok choy — is a powerhouse vegetable, packed with vitamins A and C to boost your immune system and protect against seasonal sniffles.
| Servings | Prep Time |
| 5 people | 15 minutes |
| Cook Time |
| 20 minutes |
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It's soup season! The ginger in this spicy noodle variety is both warming and calming for your digestive system... perfect for fall. Plus, pak choi — commonly known as bok choy — is a powerhouse vegetable, packed with vitamins A and C to boost your immune system and protect against seasonal sniffles.
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Ingredients
- 1/4 cup sesame oil
- 1 1/2 cup pak choi stems and greens chopped to 1 inch pieces
- 1 red pepper de-stemmed, chopped
- 12 green beans ends trimmed, halved
- 1 jalapeno de-seeded, de-stemmed, minced
- 7 cups water
- 1/2 tsp chili paste
- 1 cup tamari
- 1/2 cup ginger minced
- 2 tbsp coconut sugar
- 1/4 cup lime juice
- 12 oz firm tofu minced
- 1 1/4 beech mushrooms trimmed
- 2 oz rice noodles broken into 1-inch lengths
- 1/4 cup scallions
- 2 tbsp cilantro minced
Servings: people
Instructions
- Heat oil in a medium non-reactive stockpot over medium-high heat until simmering.
- Add pak choi, pepper, green beans, and jalapeno. Saute for 10 minutes, tossing often, until vegetables have softened.
- Add water, chili paste, tamari, ginger, coconut sugar, and lime juice and bring stock to a simmer, stirring occasionally.
- Add tofu, mushrooms, and broken rice noodles. Bring soup back to a simmer and turn heat to low.
- Cook 8-10 minutes, until noodles have softened.
- Remove soup from heat and stir in fresh herbs. Wait two minutes, and serve.
Recipe Notes
Thanks to our friends at Nourish!
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