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Leek Cilantro Soup

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Leek Cilantro Soup
  • 2 medium leeks, cleaned, cut into thin 3 strips
  • 1 cup bok choy, sliced thickly
  • 1 quart chicken stock
  • 3 green onions diced
  • 2 T soy sauce
  • 2 cloves garlic, minced
  • 6 oz Chinese noodles (can substitute cooked vermicelli or Ramen)
  • 3 T fresh cilantro, chopped

1. Soak noodles in warm water for 10-15 until soft, discard water. (If using vermicelli, cook 2-3 in boiling water; if using Ramen, don t soak or cook)

2. Bring chicken stock to a boil, reduce heat to medium/low, add all ingredients except noodles. Cook 10 , then add noodles, and simmer for 5-10

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