Hearty Asian vegetable soup with Ramen and Noodles

prep time:: 15 Minutes
total time:: 1 hour

Makes 4 people for a dinner portion

This Tuesday night’s dinner special recipe was inspired by soup I always love to order at my favorite local Asian restaurant here where I live in Robbinsville, NJ. I wanted to create the same dining delicious experience in my home, so I created a wonderful healthy, hearty Asian vegetable soup. I hope you will try this at home and will love it as much as my family and I have. You can pair this recipe with store-bought or handmade sushi to really bring the whole dining out experience home.

ingredients

Recipe for the basic vegetable stock or you can you use stock in a box

This best use for all of your non-edible vegetable trimmings
Store all of your trimmings throughout the week in the refrigerator in an airtight reusable container until ready to make stock.
Use a heavy bottom large stock pot, add a little olive oil to the bottom and add whatever you have left over from the week into a heavy bottom pot simmer for about 10 minutes. Once the vegetables have softened a little add about a quart or so of water. Simmer for about an hour and 1 1/2- 2 hours. Strain liquid and use for soup, or store in the refrigerator for up to one week or freeze for up to six months.

Ingredients for the Soup:

4 cups vegetable stock
1 cup carrots sliced
1 medium red onion sliced
1 celery stalks sliced
6 dried shiitake mushrooms hydrated
1 cup baby Bella mushrooms sliced
3 green onions sliced
1 cup bean sprouts
1 1-inch piece fresh ginger finely minced or graded
1 garlic clove minced or graded
1 large bok choy sliced
2 tablespoons soy sauce
1 teaspoon oil sesame oil

directions

To prepare the soup:

1
Start with a heavy bottom stock pot, add 1 teaspoon sesame oil sauté onions and garlic for about a minute with the pinch of salt, add celery sauté for about a minute with a pinch of salt, add carrots and mushrooms and sauté for about a minute.
2
Add vegetable stock, now add shiitake mushrooms green onions fresh ginger, bok choy, and soy sauce cook for about 15 minutes until vegetables are tender and now add bean sprouts and pre-cooked Ramen noodles simmer for about five minutes. Serve in a large bowl with chopsticks.
3
Happy Dishing!!!

Source: Dawn