Asian Rice-Noodle Soup with Bok Choy
By LRay
Martha Stewart Living, September 2016, page 82.
Just-Add Water Soups
Rate this recipe
3.9/5
(10 Votes)
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
Details
Adapted from twoboysonegirlandacrazymom.com
Preparation
Step 1
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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