Bok choy is a type of Chinese cabbage that is jam packed with plenty of micronutrients which is why I chose this green leafy vegetable to be the centerpiece of this dish.
Ingredients
½ yellow onion
1 bunch of green onions
6 cloves of garlic (minced)
8-10 cups of veggie broth
½ teaspoon of Chinese 5 spice
⅓ cup of soy sauce
8 oz frozen shelled edamame
8 oz rice noodles
1 head of bok choy (roughly chopped)
1 teaspoon of sea salt
Pepper to taste
Recommended Toppings:
Sesame seeds
Red pepper flakes
Green onions
Hot sauce
Preparation
Chop onion and add to a large skillet, stir frequently to prevent sticking. If the onions begin to stick, add a tablespoon or 2 of water or broth. Cook over medium heat for 4-5 minutes, or until the onion turns translucent and start to soften. Chop the ends off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of the green onions and add to the cooking onions, along with the minced garlic. Cook, stirring occasionally, for 1-2 minutes or until garlic is fragrant.
Add veggie stock, soy sauce, and Chinese 5 spice into the pot and bring to a simmer. Cover and continue to simmer for 10 minutes. Add the uncooked noodles, edamame, and bok choy to the pot, stir well so the noodles don’t clump and simmer for 5-8 minutes, or until noodles and bok choy are tender. Add more salt and pepper, if needed. Divide into bowls and top with sesame seeds, red pepper flakes, green onions, and hot sauce.
Recipe Origin: