Easy Asian-Style Soup in 15 Minutes

Growing up on the BC West Coast means exposure to a ton of fantastic Asian food thanks to our large Asian population.   Alas, most Chinese food is out of reach for gluten intolerants given the prevalence of soy sauce (which contains wheat) and breading of food. 

It is cruel to have grown up with regular dim sum and Chinese buffets and suddenly not be able to touch the stuff.  So to satisfy my most basic of cravings, I whipped up this simple bok choy and noodle soup.  It's very cheap, healthy, and filling, and the best part is that it only takes 15 minutes from start to finish!

Oh, and did I mention I'm giving away a cookbook? (sorry, the giveaway is now closed)

Oh, and note that I'm actually holding my chopsticks here with my left hand?  I'm not left-handed, but I read a study somewhere awhile back that people who use chopsticks are less likely to suffer from dementia, and those who are ambidextrous with their chopsticks are even less like to get it, so I've been practicing with my left hand. 

Things can get a little bit messy that way, but that's ok.  I'll get better one of these days!

Easy Asian Soup

Ingredients: (makes approximately 4 servings)

6 c veggie or beef stock OR 6c water and 1 Tbsp MSG-free broth powder or 1 bouillon cube

1 Tbsp + 1tsp gluten free Bragg, Tamari Sauce or Coconut Aminos (Coconut Aminos are soy free)

1 Tbsp minced ginger

1 Tbsp chopped green onion or leeks

Separate leaves from stems

2 c bean thread or rice vermicelli noodles, broken or cut with kitchen shears into small pieces about 1” long (I used bean thread noodles for the soup in these photos)

2 c chopped bok choy (whites and leaves separated)

Dash of salt and pepper

Method:

1.  Bring stock to a boil.  While water is boiling, chop ginger and onions or leeks and wash greens.   

2. Turn heat down to medium and add Bragg, Tamari or Coconut Aminos, ginger and green onion or leeks.

3.  While it is simmering, break or cut up noodles (I do this inside a plastic bag or paper bag to prevent the little noodles from flying all over the kitchen).  

4. Add noodles.  Simmer for another two minutes or so while chopping bok choy.  Unless using baby bok choy (which you can cook intact), remove the leaves from the white stems and set aside.  Chop the stems into 1/2" pieces and place into the pot.  

5. Roughly chop the leaves and add in at the very end to simmer just until softened.  Sprinkle with salt, pepper and Bragg to taste.  Enjoy!  

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