It’s winter time, and what’s better than a warm bowl of soup! This was the first recipe I made with my Misfit’s Market veggies. I’ll be honest, I never really measure ingredients until I started posting my recipes. I’m a firm believer in “just eyeball it” or cook outside the lines. So with that in mind, this recipe is a guideline. Feel free to add things to it and have fun! This is also in no means an “authentic asian dish”, it really just reminded me of a soup I get at a pan asian take out place near my apartment.
- 1 bunch of Bok Choy chopped into leaf pieces and stem pieces
- 2 carrots chopped into coins
- 1 small onion, or 1/3 or a large onion
- 1 clove of garlic – chopped
- Red Chard Stems
- 3 tablespoons of soy sauce
- 8 oz of vegetable both
- 8 oz of water
- 2 tbsp of vegetable oil
- Salt and pepper
- 2 bunches of thin Udon noodles (I only used 1 and it wasn’t enough, but a good story stems from this). You could also use ramen.
Start by sauteing the Red Chard Stems and Carrot with the vegetable oil. Saute until the stems are not as tough and the carrots have a bit of colour, roughly 5 min. Add the Bok Choy stems and saute until everything is tender.
Once everything is tender add the Bok Choy leaves, the onion and the garlic. This will help to layer the flavour. Season with salt and pepper to taste. Once the onions are translucent and everything is almost fork tender, add 4 oz of water and the vegetable stock. Add the noodles and let them boil in the broth.
Once the noodles are done cooking add the rest of the water and season with the soy sauce.
Serve it up! This makes roughly 3 servings. However, I didn’t have enough noodles in my stock to make a full 3 servings but I was able to take that last serving and make Beer Cheese Soup.