8 cups vegetable broth (or as needed
½ cup soy sauce or tamari (regular or gluten-free)
2 teaspoons curry powder
2 tablespoons minced ginger
6 cloves garlic, minced
2 large carrots, shredded or 2 handfuls purchased julienned carrots
6 cups sliced baby bok choy (about 4 small heads)
2 bunches scallions, white and light green part only, thinly sliced diagonally
1 package (14-ounce) extra-firm tofu, cut into ½-inch cubes
2-3 ounces thin brown rice noodles
1 cup kimchi (or to taste)
INSTRUCTIONS
Combine the broth, soy sauce or tamari, curry powder, ginger, garlic, carrots and bok choy in a large pot. Bring to a boil, cover slightly and simmer until vegetables are just tender, about 8-10 minutes.
Add scallion, tofu, brown rice noodles and kimchi. Bring back to a simmer and cook another 2-3 minutes or until rice noodles are soft.
Note
Source recipes -Here-
