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Mushroom & Bok Choy Noodle Soup
Fragrant and inviting, this simple noodle soup is pure comfort food.
Course Lunch/Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Course Lunch/Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 3 tbsp KA–ME® Sesame Oil Blend
  • 1 tbsp minced fresh ginger
  • 1 onion , sliced
  • 2 cloves garlic , minced
  • 6 cups sodium-reduced chicken broth
  • 1/4 cup KA–ME® Oyster Sauce
  • 1/4 tbsp KA–ME® Fish Sauce
  • 1/4 tbsp KA–ME® Tamari
  • 1 tsp KA–ME® Rice Vinegar
  • 1/4 tsp brown sugar
  • 1 whole star anise
  • 1 cinnamon stick
  • 1 pkg (10.6 oz) KA–ME® Pad Thai Express Rice Noodles
  • 6 baby bok choy , quartered
  • 1 can (15 oz) KA–ME® Stir-Fry Mushrooms , drained
  • 4 green onions , thinly sliced
  • 4 tsp KA–ME® Hot Chili Oil
Instructions
  1. Heat KA–ME® Sesame Oil Blend in saucepan set over medium-high heat; cook ginger, onion and garlic for 2 to 3 minutes or until aromatic.
  2. Stir in chicken broth, KA–ME® Oyster Sauce, KA–ME® Fish Sauce, KA–ME® Tamari, KA–ME® Rice Vinegar, brown sugar, star anise and cinnamon stick; bring to boil. Reduce heat to medium-low; simmer for 8 to 10 minutes or until fragrant. Remove and discard star anise and cinnamon stick.
  3. Stir in KA–ME® Pad Thai Express Noodles, bok choy and KA–ME® Stir-Fry Mushrooms. Cook for 3 to 5 minutes or until noodles and vegetables are tender.
  4. Divide among 4 bowls. Top with green onions and drizzle with KA–ME® Hot Chili Oil.
Recipe Notes

Add shredded cooked chicken, thinly sliced beef or shrimp to soup.

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