Chinese noodle soup

Here’s a favorite soup in our family. The Chinese-flavored broth is quite easy to make, and with the addition of a few veggies and long slurpy noodles, you’ll have a winner of a soup on the table in about a half an hour. Enjoy!

Chinese noodle soup

2 quarts broth (I used chicken, but this is quite good with vegetable broth too)

1″ piece of fresh ginger, peeled and sliced very thin

4 scallions, 2 halved lengthwise and 2 sliced cross-wise, greens only

10 ounces of sliced shitake mushrooms

8 stalks of bok choy, chopped

1 tablespoon soy sauce

a handful of shredded carrots

1 package of your favorite long-stranded Asian noodles

In a large pot, bring the broth with the sliced ginger and the 2 lengthwise halved scallions to a boil. Reduce heat to medium low, and simmer for 20 minutes. Then add the mushrooms and bok choy. Continue to simmer for another 5 minutes.

Turn up the heat to medium high. Add the soy sauce, the other two scallions cut cross-wise, the carrots, and the noodles. Cook for about 3 more minutes, or until the noodles get soft and sloppy. Serve immediately. Makes 6 servings.