Spring Vegetable Soup
Spring Vegetable Soup
1 head bok choi or tatsoi
2 garlic scapes
1 onion
1 carrot
1 head broccoli, stems and all
6 C stock (veggie or chicken)
1 chicken breast cooked and shredded (can substitute tofu)
1 scallion
1⁄2 package noodles (spaghetti, udon, egg, etc.)
Cilantro
Salt to taste
1
Boil garlic, carrots, and noodles in the stock for 10 minutes.
2
Add the chicken/tofu and stems of broccoli and bok choi/tatsoi. Simmer for 5-10 minutes.
3
Shut off the heat. Add the bok choi/tatsoi greens.
4
Garnish with diced scallions and cilantro. Add salt to your liking.
Ingredients
1 head bok choi or tatsoi
2 garlic scapes
1 onion
1 carrot
1 head broccoli, stems and all
6 C stock (veggie or chicken)
1 chicken breast cooked and shredded (can substitute tofu)
1 scallion
1⁄2 package noodles (spaghetti, udon, egg, etc.)
Cilantro
Salt to taste
Directions
1
Boil garlic, carrots, and noodles in the stock for 10 minutes.
2
Add the chicken/tofu and stems of broccoli and bok choi/tatsoi. Simmer for 5-10 minutes.
3
Shut off the heat. Add the bok choi/tatsoi greens.
4
Garnish with diced scallions and cilantro. Add salt to your liking.
Notes
