Bok Choy, Spring Onion and Chilli Soup

Vegan , Vegetarian


1 bunch spring onions
2 small bok choy
4 cloves garlic finely chopped
3 tbsp finely grated fresh ginger
1 cup dried mushrooms (an assortment is fine)
1-2 chillis (or as many as suits your heat tolerance) finely chopped
3 tbsp gluten free soy
1L vegetable stock
1 tbsp white wine vinegar
160g rice noodles


Heat a pot on a moderate heat, add some oil and then the garlic, ginger and chilli. Cook for a minute before adding the mushrooms, soy sauce, vinegar and the vegetable stock. Bring to the boil and then reduce to a simmer. Cook until the mushrooms are softened. Chop the spring onions and bok choy and add to the pot, cook for a minute or two and then remove from the heat. Cook the rice noodles according to instructions and then drain and add to the soup. Check the seasoning and add salt if needed


*This is a nice vegetarian soup but you can add chicken if you want a meat option


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