Name: Asian Noodle Soup
Prep time: 15 min
Cook time: 30 min
Ingredients: 4 cups Chinese cabbage, finely sliced; 10 shiitake mushrooms, stemmed and sliced; 1 small red bell pepper, seeded and chopped; 6 cups vegetable stock; 3 Tbsp low-sodium soy sauce or tamari; 2 Tbsp brown rice syrup or maple syrup (optional); 1 Tbsp minced garlic; 1 tsp ground ginger; 4 ounces whole grain noodles; ½ cup finely chopped fresh basil or cilantro; 1 bunch green onions, sliced

By Chef Del Sroufe

(1)

The ingredient list for this soup may look long, but the soup comes together quickly and is full of delicious, comforting flavors.

Prep: 15 mins Cook: 30 mins Yield: 4 servings

Low Sugar Nut Free

Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015).

Ingredients

4 cups Chinese cabbage, finely sliced
10 shiitake mushrooms, stemmed and sliced
1 small red bell pepper, seeded and chopped
6 cups vegetable stock
3 Tbsp low-sodium soy sauce or tamari
2 Tbsp brown rice syrup or maple syrup (optional)
1 Tbsp minced garlic
1 tsp ground ginger
4 ounces whole grain noodles
½ cup finely chopped fresh basil or cilantro
1 bunch green onions, sliced

Instructions

1. Sauté the cabbage, mushrooms, and red bell pepper for 7 minutes in a large stockpot over medium heat. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
2. Add the vegetable stock, soy sauce or tamari, brown rice syrup (if using), garlic, and ground ginger. Bring the mixture to a boil over medium-high heat and cook for 15 minutes.
3. While the vegetable mixture cooks, cook the noodles according to package instructions.
4. Add the basil or cilantro, green onions, and cooked noodles to the stockpot. Simmer for 5 minutes to marry the flavors.