Garlicky Bok Choy Noodle Soup - Forks Over Knives

Name: Garlicky Bok Choy Noodle Soup - Forks Over Knives
Ingredients: 4 cups no-salt-added vegetable broth; 4 cloves garlic, minced; 1 tablespoons minced fresh ginger; 2 teaspoons reduced-sodium soy sauce; 6 ounces dried brown rice pad Thai noodles; 12 baby carrots with green tops, halved lengthwise, or 2 cups bias-sliced carrots; 3 ounces extra-firm light silken-style tofu, cut into ¼-inch cubes; 2 heads baby bok choy, halved lengthwise; 12 thin spears asparagus, trimmed; 1 cup fresh shiitake mushrooms, stems removed, or oyster mushrooms, sliced; 4 scallions (green onions), green tops trimmed and cut in half lengthwise; 1 lime, cut into wedges

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The veggies in this colorful Garlicky Bok Choy Noodle Soup are lightly cooked, so they stay crisp in texture and bright in color. Get the 35-minute recipe!

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Ingredients

4 cups no-salt-added vegetable broth
4 cloves garlic, minced
1 tablespoons minced fresh ginger
2 teaspoons reduced-sodium soy sauce
6 ounces dried brown rice pad Thai noodles
12 baby carrots with green tops, halved lengthwise, or 2 cups bias-sliced carrots
3 ounces extra-firm light silken-style tofu, cut into ¼-inch cubes
2 heads baby bok choy, halved lengthwise
12 thin spears asparagus, trimmed
1 cup fresh shiitake mushrooms, stems removed, or oyster mushrooms, sliced
4 scallions (green onions), green tops trimmed and cut in half lengthwise
1 lime, cut into wedges