I don't know about you, but after all the festivities over Thanksgiving I'm craving some light eating: a crispy salad or a brothy soup like this one. This soup can literally be made in minutes, and is as nutritious as it is delicious. It's full of flavor from a simple blend of fresh ingredients: baby bok choy, shiitake mushrooms, ginger, garlic and sun dried tomatoes served with vermicelli rice noodles cooked in vegetable broth and finished with a squeeze of fresh lemon.
Simply sauté the shiitake mushrooms, bok choy, garlic and ginger, then add the noodles, broth and sun-dried tomatoes — heavenly!
Ingredients (serves 4):
1 lb. of baby bok choy, washed and separated (cut any large leaves in half vertically)
4 ounces of vermicelli rice noodles or if Paleo do zucchini 'noodles'
3 ounces of shiitake mushrooms, sliced
1 medium garlic clove, finely chopped
1 teaspoon of fresh ginger, finely chopped
4 slices of sun-dried tomatoes, finely diced
4 cups of vegetable broth
Juice from 1/2 fresh lemon
1/4 cup of olive oil
Pinch of red pepper flakes
Season with salt and pepper
Place a large (12 - 14") deep sauté pan over medium/high heat.
Add oil and heat until hot but not smoking.
Add mushrooms and cook for about 2 minutes, or just until they begin to color.
Add bok choy and cook just until they begin to wilt.
Add chopped garlic, ginger and pepper flakes and cook until the garlic begins to color (a minute or less).
Add the broth, the lemon and the sun-dried tomatoes and cook for a few minutes more until fragrant and the broth begins to bubble.
Add the rice noodles and cook until soft but still a bit firm.
Did you know Ginger and Mango both boost your metabolism? Along with
boosting your metabolism ginger also is a natural pain reliever, from
migraines to menstrual cramps ginger heals a lot of pain. It also helps
reduce morning or motion sickness and banishes heart burn! Mangos not
only boost metabolism, they also aid in digestion, boost your memory and
increases your sex drive! This one little drink will do a lot for your
body, so make a big pitcher today and enjoy.
I have made this in a 2 liter pitcher, in a giant sun tea container
and in a cleaned out venti Starbucks cup. This recipe is for the
largest, the 4 liter sun tea pitcher. If you want to do a smaller
pitcher cut the recipe in half, in a small cup use just one very thin
slice of ginger and 1/8 cup mango.
You can use fresh or frozen mango, I like frozen because I don’t have
to cut and it is always picked at the peak of the season and frozen so
if I can’t get mango…