Asian Noodle Soup with Corn, Carrots, Kale, Bok Choy & Grilled Pineapple
Author: 
Recipe type: Asian inspired
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Enjoy this with any vegetables you desire. I like to use whole-wheat thin spaghetti as my noodle but you can use any Asian noodle you like.
Ingredients
  • Base
  • 3 inches fresh ginger, grated (makes approximately 2½ teaspoons)
  • 2 garlic cloves, minced
  • 2 teaspoons sesame seeds
  • 1 large lime, juiced (and additional lime wedges for garnish)
  • 5 tablespoons, organic low-sodium soy sauce
  • 3 tablespoons, rice vinegar
  • 2 tablespoons, maple syrup
  • 1 tablespoon, Sriracha (or more to taste)
Soup ingredients
  • 10 ounces whole wheat thin spaghetti noodles (or Asian noodles of your choice)
  • 32 ounces vegetable broth (and ¼ cup for sauteing)
  • 3 large carrots, chopped
  • 2 ears organic corn, kernels removed (*see note below) or frozen organic corn 2 cups
  • 2 cups bok choy, chopped (1 large)
  • 2 cups kale, sliced into ribbons
Garnish
  • ½ cup bean sprouts
  • 1 red Fresno chili, sliced thin
  • 4 green onions, sliced
  • 3 pineapple slices, grilled (I like to put a little brown sugar on both sides of the pineapple before grilling to caramelize)
Instructions
  1. Cook noodles according to instructions. Rinse and set aside. Use same pot for soup.
  2. Grill pineapple slices, if using. Set aside.
  3. In a medium bowl, whisk together all base ingredients.
  4. In a large pot, heat ¼ cup vegetable broth. Add onions and saute until soft and translucent; adding more vegetable broth if sticking.
  5. Add the base ingredients and cook for another two minutes.
  6. Add the 32 ounces of vegetable broth and bring to boil.
  7. Add carrots, simmer for 10 minutes.
  8. Add corn, kale and bok choy and cook for another 5-8 minutes.
  9. Taste and add more seasoning if needed. The soy sauce should provide enough sodium.
  10. Divide noodles among 4 bowls. Top each bowl with broth and vegetables.
  11. Garnish with Fresno chili, green onions, bean sprouts and pineapple slices.
  12. Serve with lime wedges for squeezing over noodles.
  13. * The easiest and safest way to remove kernels from corn is hold the stem end of the the shucked ear or corn, and rest the tip of the ear on the bottom of a very large bowl. Use a sharp paring knife to cut off kernels, slicing down and let them fall into the bowl.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/?p=36822