Spicy Bok Choy and Leek Soup
This is a delicious recipe for my favorite spicy soup. It’s a hearty soup that warms my tummy and mouth with a sweet heat. I know there are a lot of ingredients but all of them are worth the investment, trust me!
Serves 2-3 people
Note: This is a very spicy soup so use less heat if you need to. When in doubt start with less. You can always add more.
2 large leeks (cleaned well and chopped)
4 Bok choy bundles (or broccoli if you can’t get Bok choy)
2 large cloves of garlic (minced)
2 boxes of mushroom broth (or you can make 2 quarts/64 oz. of your own, great recipe here)
1 full package of udon noodles or one hearty hand full (I like to use Hakubaku organic udon noodles they are the best)
1 tsp. Hot pepper/finely chopped cherry bombs, thai, or cayenne peppers are best (or you can use 3 tsp. extra chili flakes if you don’t have a hot pepper)
1 tbs. ginger
2 tsp. cilantro
1 tsp. chili flakes
3/4 cup soy sauce
1 tbs. rice wine
2 tbs. peanut oil
1 1/2 cups water
After you have chopped all of your vegi’s get out a large soup pot. Heat the pot and then add the peanut oil. Let that sit for out 20 seconds then add the leek, garlic, hot pepper and bok choy. Note: If you use broccoli add that in first with a little water and cover for about 5 minutes on medium low heat. Then drain the water and add leek, garlic, hot pepper and peanut oil.
Let that cook on medium low heat for about 5 minutes. Then add the rice wine. Let that cook about 2 min. then add the spices and 1/4 cup of the soy sauce.
Cook for about another two min. Note: you don’t want the vegis to get to tender so turn down the heat if necessary.
Add the mushroom broth and water turn up the heat a little and bring to a boil.
Once the water is at a rapid boil add in the noodles. Stir constantly so they don’t stick.
Turn the flame down to medium heat.
After the noodles get a little soft add in the rest of the soy sauce.
Add more spice if you need to. Cook until the noodles are done. Then you are ready to eat.