Name: Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth
Cuisine: International
Ingredients: 3 ounces dried rice vermicelli (rice sticks; see Notes); 8 cups reduced-sodium chicken broth; 2 tablespoons minced fresh ginger; 1 scallion, trimmed; 1 garlic clove, bruised with the side of a knife; 3 ounces shiitakes, stems discarded, caps wiped clean and cut into 1/8-inch slices; 4 ounces baby bok choy (about 4), outside leaves and stems trimmed, cut across into 1/2-inch strips (2 to 3 cups); 4 ounces frozen small cooked shrimp, shelled, thawed and blotted dry (about 1 1/2 cups); 1 tablespoon soy sauce or tamari; 1 tablespoon toasted sesame oil; 1 tablespoon unseasoned Japanese rice vinegar; 1/2 teaspoon chile oil, or to taste, or a pinch of red pepper flakes; Kosher salt; 1 cup fresh bean sprouts, rinsed and crisped in ice water; 1/2 cup thin diagonal slices scallion greens; Mint leaves; Cilantro leaves; Thai basil leaves

Ingredients

3 ounces dried rice vermicelli (rice sticks; see Notes)

8 cups reduced-sodium chicken broth

2 tablespoons minced fresh ginger

1 scallion, trimmed

1 garlic clove, bruised with the side of a knife

3 ounces shiitakes, stems discarded, caps wiped clean and cut into 1/8-inch slices

4 ounces baby bok choy (about 4), outside leaves and stems trimmed, cut across into 1/2-inch strips (2 to 3 cups)

4 ounces frozen small cooked shrimp, shelled, thawed and blotted dry (about 1 1/2 cups)

1 tablespoon soy sauce or tamari

Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth

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