Gluten-Free, Vegan, Serves 2
- 1 Tbsp olive oil
- 3 shallots diced
- 1 bunch green onions thinly sliced
- 4 cloves garlic minced
- 2 Tbsp ginger fresh minced
- 5 1/2 cups vegetable broth
- 2 star anise
- 10 ounces crimini mushrooms sliced
- 2 Tbsp amino acids
- 6 ounces rice noodles
- 2 heads bok choy roughly chopped
Directions:
In a stockpot over medium heat, heat 1-2 Tbsp olive oil. Add shallots and mix cooking for 4-5 minutes or until translucent. To the pot add the garlic, ginger, and white portion of the green onions. Cook an additional 2-4 minutes, carefully pour in the broth, and bring to a simmer. Add the star anise and amino acids. Cover and simmer for 10 minutes. Remove the star anise and add the mushrooms, noodles, and bok choy. Bring to a simmer for 5-10 minutes or until noodles and bok choy are tender. Divide and top with green onions.