Brown Rice Noodle Bok Choy Soup
A great mid-week soup to warm you up this winter!
In the winter we like to substitute Taco Tuesday with Soup Tuesday and this Brown Rice Noodle & Bok Choy Soup is the perfect dinner to meal prep if you’re looking for a healthy but filling option!
What you’ll Need
Cookware & Tools
Soup pot
Skillet
Cutting board and utensils
Ingredients
(2) 32oz chicken broth
2 tablespoons olive oil
3 minced garlic cloves
3 teaspoons grated ginger
3 tablespoons of coconut aminos
2 teaspoons red pepper flakes
3 baby bok choy cut in half
1 cup sliced mushrooms
1 can diced water chestnuts drained
1 bag bean sprouts
1/2 package brown rice noodles
Sea salt and pepper
What you’ll do
In a pot, boil water and cook noodles according to package instructions. When finished drain as set aside.
After you drain the water from the boiled noodles add chicken broth and drained water chestnuts. Let simmer on low-med temperature.
While broth is cooking in a separate pan add olive oil, minced garlic, grated ginger, and red pepper flakes. Cook for 1 minute and add cut bok choy, mushrooms, and bean sprouts. Season with sea salt and pepper.
Cook on medium heat for about 3 minutes. Mix ingredients in pan to ensure every is cooked then add the coconut aminos.
When broth is at a low boil add noodles and bok choy mixture.
Top with red pepper flakes and chives!