Peanut Butter Bok Choy Noodle Soup

I got some really good bok choy at an Asian market a few days ago. I had a dish I was planning to make with it today, but I’m missing a few key ingredients and wasn’t able to get them due to INCREDIBLE SNOWSTORM. I didn’t want it to go to waste, of course…and I really wanted soup. So, here is my soup du jour!

1 cup soy curls + 1 cup water + dash of soy sauce, or equivalent amount of tofu/seitan/whatever
2 Tbsp coconut oil
4-6 scallions, diced
8-12 cloves garlic, minced
2 Tbsp fresh ginger root, minced
2 cups veg broth
2 cups water
4oz rice vermicelli or ramen noodles (or whatever noodles you want)
1 head bok choy, chopped/shredded into bite-sized pieces
3 Tbsp rice vinegar
3 Tbsp lime juice
1/3 cup peanut butter
nutritional yeast, sriracha, black pepper to taste

Rehydrate soy curls if that’s what you’re using (I like to do it with water + a little soy sauce, you do it how you like it.).
Melt coconut oil in your soup pot over medium heat. Add your rehydrated soy curls (or tofu/seitan/whatever) and saute them until they’re a little bit crispy. Add scallions, garlic, and ginger. Saute about 3 more minutes, then add the veg broth + water. Bring to a boil, then reduce to a simmer and let cook for 5 minutes. Add noodles and bok choy, and let simmer another 5 minutes or so until the noodles and bok choy reach your desired tenderness. Combine vinegar, lime juice, and peanut butter. Stir into your soup. Add nutritional yeast, sriracha, and/or black pepper as desired.

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