Recipe taken from The China Study Quick & Easy Cookbook.
ASIAN NOODLE SOUP
Makes 4 servings
The ingredient list for this soup may look long, but the soup comes together quickly and is full of flavor.
4 cups finely sliced Chinese cabbage
10 shiitake mushrooms, stemmed and sliced
1 small red bell pepper, seeded and chopped
6 cups vegetable stock
3 tablespoons low-sodium soy sauce or tamari, more or less to taste
2 tablespoons brown rice syrup (optional)
1 tablespoon minced garlic
1 teaspoon ground ginger
4 ounces whole grain noodles
1/2 cup finely chopped fresh basil or cilantro (coriander)
1 bunch green onions, sliced
1. Saute the cabbage, mushrooms, and red bell pepper for 7 minutes in a large stockpot. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
2. Add the vegetable stock, soy sauce or tamari, brown rice syrup, garlic, and ground ginger. Bring the pot to a boil over medium-high heat and cook for 15 minutes.
3. While the vegetable mixture cooks, cook the noodles according to package instructions.
4. Add the basil or cilantro, green onions, and cooked noodles to the stockpot. Simmer for 5 minutes to marry the flavors.
*Recipe reproduced with the kind permission of BenBella Books