Bok Choy Soba Soup


Bok Choy Soba Soup

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March 29, 2017

Bok Choy Soba Soup


1 pound whole-wheat spaghetti

2 tablespoons vegetable oil, plus some for drizzling

1 large onion, thinly sliced

2 large cloves garlic, chopped

2 carrots shredded

10 shiitake mushrooms, stemmed and thinly sliced

1 large zucchini, halved and sliced 1/2-inch thick

1 large bok choy, cored and chopped

6 cups chicken or vegetable stock

1 cup fresh bean sprouts, optional

1/4 cup toasted sesame seeds

1/2 tablespoon ground coriander

1/2 tablespoon chili powder

Cayenne pepper, a pinch

Tamari (dark soy sauce)


1Place a large pot of water over high heat and bring up to a boil to cook the spaghetti. Once boiling, add some salt and the spaghetti and cook until al dente.Drain and toss with a little bit of vegetable oil.

2 Meanwhile, place a large soup pot over medium-high heat and add 2 T of olive oil. Add the onion, garlic and shredded carrots and cook until the onions start to get tender, about 4-5 minutes.

3 Add the mushrooms, zucchini and bok choy and cook for another 2-3 minutes. Add stock, bring up to a bubble then simmer for 5 minutes. Add the bean sprouts the last minute.

4 In a small bowl, combine the toasted sesame seeds, ground coriander, chili powder and cayenne pepper and reserve for garnishing the soup.

5 To serve, place some of the spaghetti in a soup bowl and season it with a couple of splashes of tamari.

6 Ladle the veggies and soup over the noodles. Sprinkle the sesame mixture on top and serve.