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Soup & Stew
8 servings
5 minutes
20 minutes
Chef Tom Fraker
2 tablespoons extra virgin olive oil
1 Melissa’s Perfect Sweet Onion, halved, thinly sliced
6 button mushrooms, sliced
3 cloves Melissa’s Peeled Garlic, minced
3 tablespoons ground ginger
8 cups vegetable or chicken broth
1 bunch Melissa’s Baby Bok Choy, chopped
Soy sauce, to taste
2 teaspoons sesame oil
1/2 package fresh Chinese noodles, prepared according to the package instructions
1/2 container Melissa’s “Jo San” Kimchi
Freshly ground pepper, to taste
1 lime
4 hard boiled eggs, halved
Fresh Melissa’s Cilantro, chopped for garnish
In a pot, heat the oil and caramelize the onions, stirring occasionally. Add the mushrooms, garlic and ginger and cook for 2 minutes, stirring often.
Next add the broth, Bok Choy, soy sauce and sesame oil and bring to a boil. Lower the heat and simmer for 8 minutes. Add the noodles, Kimchi and pepper and simmer for 2 minutes. Stir in the juice from the lime.
To serve, ladle the soup into individual bowls and garnish with an egg half and the chopped cilantro.
