This soup is a modified ancient recipe to be vegan and still has beneficial properties.
One pound of baby bok choy washed and separated (cut any large leaves in half) (the grocery was all out of baby bok choy, so I got two sizeable bok choy bunches and cut them in half, horizontally and vertically)
- 4 ounces of vermicelli rice noodles (1 large package seemed to work perfectly)
- 3 ounces of shiitake mushrooms, sliced (I used a whole box)
- One medium garlic clove, finely chopped (I put in 4 cloves to up the immune boosting capabilities, and because I love garlic!)
- One teaspoon of fresh ginger, finely chopped (I used two medium-sized nodes)
- Four slices of sun-dried tomatoes, finely diced
- 4 cups of vegetable broth (I like the Better Than Bouillon vegetable stock)
- Juice from 1/2 fresh lemon (I used bottled organic lemon juice)
- 1/4 cup of olive oil (I used a blend of extra virgin olive oil and coconut oil, the coconut oil is sourced from the Philippines and benefits local farmers)
- 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 it until hot but not smoking.
- Add mushrooms and cook for about 2 minutes or until they begin to have some 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 have some 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.
- Season and serve and Enjoy your legendary Happy Soup!