Ingredients
Scale
- 1 tablespoon oil (optional)
- 2–3 bay leaves
- 5–6 garlic cloves (minced)
- 1–2 inches fresh ginger (grated)
- 2 stalks celery (chopped)
- 4 cups low sodium vegetable stock
- 1 teaspoon turmeric powder
- Salt to taste
- 4 baby bok choy (chopped)
- 2 cups mushrooms (quartered)
- 1 cup thin rice noodles
- Fresh cilantro and lime juice for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, ginger, celery, bay leaves, turmeric, and black pepper. Sauté for about 5 minutes until fragrant.
- Pour in the vegetable stock while stirring well. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Add bok choy, mushrooms, rice noodles, salt, lime juice, and optional chili flakes. Cook gently for an additional 5-7 minutes until noodles are tender.
- Remove from heat and discard bay leaves. Garnish with fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg