Bring a medium-sized pot of salted water to a boil. Add noodles and cook, stirring once or twice, for 4 minutes, or until al dente. Drain and rinse with cold water to stop the cooking. Set aside.
Heat oil in a soup pot or large saucepan over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes. Add mushrooms, carrot, garlic, daikon (if using), and ginger. Cook, stirring frequently, for 3 to 5 minutes, until mushrooms are soft and give up their juices.
Add broth, soy sauce, sugar, and sriracha (if using) and bring to a boil. Add bok choy (if using), bring back to a simmer, and cook for 6 to 8 minutes, until vegetables are tender. Stir in noodles. Taste and add salt and/or hot sauce if desired.
Ladle soup into four bowls. If desired, garnish each with ¼ cup chopped fresh basil and 2 tablespoons peanuts.
You’ve Got Options
Of course you can use regular button mushrooms in this soup, but why not try shiitake or maitake mushrooms?
Replace bok choy with 2 to 3 cups chopped spinach, Swiss chard, or kale.
Makes 4 Servings
6 ounces rice noodles
2 tablespoons extra-virgin avocado oil
1 medium onion, chopped
1½ cups sliced shiitake mushrooms (see options)
1 medium carrot, shredded
2 cloves garlic, finely chopped
½ cup shredded daikon (optional)
2 teaspoons grated fresh ginger
5 cups vegetable broth
¼ cup soy sauce or tamari
2 tablespoons coconut sugar
1 teaspoon sriracha sauce, plus more if desired (optional)
1 head bok choy, sliced (optional)
1 cup chopped fresh basil
½ cup chopped peanuts
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.