Random Foo Asian Soup
Warm your soul with this comforting and flavor-packed Random Foo Asian Soup, a vibrant medley of fresh vegetables, tender rice noodles, and aromatic spices. Featuring ingredients like baby bok choy, shiitake mushrooms, and a fragrant base of garlic, ginger, and soy sauce, this soup delivers a perfect balance of savory, tangy, and umami flavors. The addition of lime juice and fresh cilantro adds a refreshing twist, while a touch of sesame oil and optional chili flakes create a delightful depth of flavor. Ready in just 35 minutes, this one-pot wonder is a quick, healthy, and satisfying meal idea perfect for weeknight dinners or whenever you crave a soothing bowl of Asian-inspired goodness.
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Recipe Information
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 1 medium yellow onion, thinly sliced
- 2 medium carrot, julienned or thinly sliced
- 2 cups baby bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 6 cups vegetable broth
- 6 ounces rice noodles
- 1 whole lime, juiced
- 2 stalks scallions, sliced
- 1 cup fresh cilantro, chopped
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the sliced onion, carrots, and mushrooms. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften slightly.
Add the chopped baby bok choy and cook for an additional 2 minutes.
Pour in the vegetable broth, soy sauce, and fish sauce. Bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to meld.
While the soup simmers, cook the rice noodles according to the package instructions. Drain and set aside.
Add the lime juice, salt, black pepper, and chili flakes (if using) to the soup. Adjust seasoning to taste.
Divide the cooked rice noodles into serving bowls and ladle the hot soup over the noodles.
Top with scallions, fresh cilantro, and a drizzle of sesame oil.
Serve immediately with extra lime wedges, if desired.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8063 mg | 351% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 43.6 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 716 mg | 55% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5088 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
