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Recipes » Soups » Asian Noodle Soup
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Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015).

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

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.

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