Asian Rice-Noodle Soup with Bok Choy

Martha Stewart Living, September 2016, page 82. Just-Add Water Soups

Photo by LRay W.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    ounce uncooked vermicelli rice noodles

  • 1/2

    cup very thinly sliced baby bok choy

  • 1/4

    cup frozen corn, thawed

  • 2

    button mushrooms, very thinly sliced

  • 4

    teaspoons miso paste

  • 2

    tablespoons very thinly sliced small sweet or spicy peepers

  • 1

    tablespoon very thinly sliced scallions, white and light-green parts only

Directions

PACKING TIP: A wide-mouthed heatproof container with a tight-fitting lid is your best bet. And since it doubles as a bowl, there's one fewer thing to clean.

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