Spring Vegetable Soup

Yields1 Serving

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

Boil garlic, carrots, and noodles in the stock for 10 minutes.

Add the chicken/tofu and stems of broccoli and bok choi/tatsoi. Simmer for 5-10 minutes.

Shut off the heat. Add the bok choi/tatsoi greens.

Garnish with diced scallions and cilantro. Add salt to your liking.

Nutrition Facts

0 servings

Serving size