Creative Culinary Solutions

Gluten Free Asian Soup

Enjoy a complete meal in a soup. Packed full of protein, crunchy vegetables and hot broth, this soup is a crowd pleaser.

15/20

20 minutes

20 minutes

Ingredients

3 L (12 cups) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
170 g (6 oz) of rice noodles
225 g (8 oz) of chicken breasts, cooked and sliced
454 g (1 lb) of bok choy, sliced
60 g (2 oz) of red bell pepper, julienne
60 g (2 oz) of carrots, julienne
Green onion, finely sliced, to taste
Cilantro, chopped, to taste
60 mL (1/4 cup) of roasted peanuts, chopped
Tamari soy sauce, to taste

Soak noodles in cold water for 30 minutes, drain.
Bring water to a boil in a large pot. Add noodles and boil for 3-5 minutes, drain and rinse with cold water, set aside.
In a stock pot, prepare chicken broth according to package directions, but simmer for 15 minutes.
Add chicken, and bok choy, continue simmering until bok choy is tender.
To serve, heat up cooked rice noodles and divide equally into 4 bowls. Place carrots and peppers on top of noodles, and then ladle soup on top, dividing chicken and bok choy evenly.
Garnish each soup with green onions, cilantro and chopped peanuts, and tamari soy sauce. Serve and enjoy.

Add the Japanese booster to the hot broth for an even more fragrant soup.

3 L (12 cups) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
170 g (6 oz) of rice noodles
225 g (8 oz) of chicken breasts, cooked and sliced
454 g (1 lb) of bok choy, sliced
60 g (2 oz) of red bell pepper, julienne
60 g (2 oz) of carrots, julienne
Green onion, finely sliced, to taste
Cilantro, chopped, to taste
60 mL (1/4 cup) of roasted peanuts, chopped
Tamari soy sauce, to taste