Jazzed Up Soup
Why I Love This Recipe
FEATURING: Kale (or other leafy greens), rabiole (or kohlrabi or radishes), and green onion. You can also add some basil (optional).
A simple soup that is packed with veggies and takes no time to make. CHEAT VERSION - if you want it even easier or want your kids to be able to make it: Just add these veggies to a package of instant ramen noodle soup (ex: Mr. Noodle, etc.) It will jazz your instant noodles right up!
Ingredients You'll Need
340 g chow mein Chinese noodles (no eggs)
7 cups vegetable broth (or Pho broth)
2 cloves garlic - minced (optional)
2 inch piece of ginger - skin removed & minced (optional)
4 cups of chopped kale leaves (and/or other leafy greens such as swiss chard)
2 cups of chopped bok choi (or Pac Choi) - stems cut in long thin matchsticks and leaves chopped in thin ribbons
1-2 white turnip (rabiole), chopped into thin matchsticks (see photo)
Salt, to taste
2-3 green onions, chopped
A few basil leaves, chopped (optional)
A drop of sesame oil (optional)
A drop of soy sauce - or Tamari (optional)
A few red pepper flakes (or Sriracha)
MAKE THE NOODLES: Bring a large pot of water to a boil. Add noodles and cook, uncovered, for approx. 3 min. Drain and set aside.
MAKE YOUR SOUP: In a large pot, heat up your broth, garlic and ginger on medium-high heat. When boiling, add in your vegetables and lower heat a bit. Let the vegetables cook a few minutes but stir from time to time and make sure not to overcook them (you want them a little crispy still. Turn off heat and remove from heat.
ASSEMBLE: In each bowl, add a few noodles. Add some broth and veggies. Top with the garnishes you want (ex: green onions, basil, red pepper flakes, etc.)
NOTE: You can also top your bowl with the protein of your choice (tofu, shrimps, etc.).