Thai Noodle Soup

From:  Forks over Knives Cookbook by Del Sroufe

Serves 4

1 med yellow onion, peeled and julienned
1 med carrot, peeled and julienned
6 ounces shiitake mushrooms, stems removed
3 cloves garlic, peeled and minced
1 tbsp minced ginger
2 cups sliced bok choy
4 cups vegetable stock (I used vegetable broth)
2 tbsp low sodium soy sauce
zest and juice of 1 lime
1 serrano chile, stemmed and thinly sliced
6 ounces brown rice noodles, cooked according to package
1 cup bean sprouts
1/2 cup cilantro, chopped
I added one package extra firm tofu.  I seared it and put it in the broth before serving

1. Place the onion, carrot, and mushrooms in a medium pot and saute for 7 to 8 minutes.  Add water 1 to 2 tbsp at a time to keep the vegetables from sticking to the pan.  Add the garlic, ginger, bok choy, vegetable stock, soy sauce, lime zest and juice, and serrano chile.  Bring to a boil over high heat.  Reduce the heat to medium, and simmer for 10 minutes.

2. To serve, divide the noodles between four individual bowls.  Pour the soup mixture over the noodles and garnish with bean sprouts and cilantro.