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Asian Rice-Noodle Soup with Bok Choy

By

Martha Stewart Living, September 2016, page 82.

Just-Add Water Soups

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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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