Ingredients:

  • 6 cups low sodium Vegetable Stock
  • 2-inch piece Fresh Ginger, peeled and thinly sliced
  • 4 cloves Garlic, smashed lightly
  • 3 Tbsp Light Soy Sauce (or Tamari)
  • 1 Tbsp Unseasoned Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp White Pepper
  • 6 oz Dried Egg Noodles or Ramen
  • 4 oz Shiitake Mushrooms, sliced
  • 2 medium Carrots, thinly julienned
  • 1/2 small head Napa Cabbage, roughly chopped
  • 4 heads Bok Choy, halved lengthwise
  • 1 cup shelled Edamame (frozen)
  • 3 stalks Scallions, thinly sliced on the bias (for garnish)
  • 1/4 cup Fresh Cilantro, chopped (for garnish)
  • Chili Oil, to taste (for garnish)

Instructions:

  1. Heat a splash of neutral oil in a large stockpot over medium heat. Add sliced ginger and smashed garlic. Sauté gently for 2 minutes until fragrant.
  2. Pour in the 6 cups of vegetable stock. Bring the liquid up to a gentle simmer.
  3. Stir in the soy sauce, rice vinegar, white pepper, and salt (if needed). Let this simmer, uncovered, for 10 minutes to infuse the broth.
  4. While the broth simmers, prepare your noodles according to package directions (usually boiling separately). Drain immediately and set aside.
  5. Add the julienned carrots and sliced shiitake mushrooms to the simmering broth. Cook for 5 minutes until the carrots start to soften slightly.
  6. Stir in the chopped Napa cabbage, halved bok choy, and frozen edamame. Cook for just 2–3 minutes until the greens are wilted but still crisp.
  7. Turn off the heat. Remove the large slices of ginger and garlic using a slotted spoon. Stir in the toasted sesame oil.
  8. Divide the cooked noodles among four large bowls. Ladle the hot soup, ensuring an even distribution of vegetables, over the noodles. Garnish generously with sliced scallions and cilantro. Offer chili oil on the side.