3scallionstop ends trimmed and thinly sliced, reserve some scallions to use as garnish, if desired
2 1/2-3cupssliced fresh shiitake mushroomsstems discarded and caps thinly sliced or buy pre-sliced
Kosher salt
3cupsof chicken or vegetable broth
2-4medium heads of baby bok choythoroughly rinsed and dried, either cut 1 or 2 in half lengthwise and the others cut into bite-size pieces or cut all into bite-size
3tablespoonsgluten free soy sauceI use San-J
2teaspoonstoasted sesame oilplus more for serving
4ouncesvermicelli rice noodles
2largejammy eggshalved vertically (See GFchow recipe for Perfectly Cooked Jammy Eggs)
pinchof black sesame seeds as garnishoptional
Instructions
Cook noodles in a large pot of boiling water on medium high for 5 minutes (or until soft), drain, rinse and set aside until ready to serve the soup.
Heat vegetable oil in a pot over medium heat. Add scallions and mushrooms and season with salt. Stir occasionally, and cook until mushrooms and scallions are browned, 5 to 6 minutes.
Then add broth to the pot and bring to a simmer over medium-high heat. Add the bok choy, gluten free soy sauce, sesame oil, and season to taste with salt. Simmer for 2-3 minutes and then cover until ready to serve.
Place noodles into soup bowls and then ladle broth with bok choy and shiitakes over noodles. Gently place jammy egg halves on top, drizzle with additional sesame oil and black sesame seeds (both are optional), and serve.
Notes
Cubes of silken tofu would be a delicious addition.If you don’t like jammy eggs, omit them from the recipe.Any type of mushroom can be used in this recipe.Bok choy can sometimes be difficult to find. Spinach or Napa cabbage are good substitutes.If you have extra noodles, store them in a separate container from the broth to avoid the soup from getting starchy.