Instructions: Makes about 6 cups.

Serve this simple vegetable soup with Ginger Noodles.

Combine the vegetable broth, ginger, garlic, and jalapeno pepper in a pot and bring to a boil. Add the mushrooms and simmer for 2 minutes. Add the broccoli and bok choy. Simmer until the broccoli is tender but still bright green and crisp, 3 to 4 minutes. Do not overcook! Stir in the green onion and chopped cilantro. Serve immediately.

NOTES : Heres a soup I made the other day that we really enjoyed. As expected, the leftovers were better because the broth had a richer taste. This soup is very dependent on the broth used, and I used a commercially prepared broth. It wasnt bad, but it was pretty bland, so I added a tbsp or so of soy sauce.

The fresh mushrooms in the store looked terrible, so I reconstituted some dried shiitake mushrooms and used those instead. IMHO, this soup has more of a Japanese character than a Thai. Call it what you want, it is a nice simple light soup with some wonderfully healthy veggies.

This soup would be delicious served over cooked udon or soba noodles.

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