Thai Noodle Soup with Mushrooms and Greens

Step 1

Soak the 8 oz rice noodles in hot water for 10 minutes until pliable, then drain and set aside.

Step 2

Heat the 1 tbsp vegetable oil in a large pot over medium. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.

Step 3

Add the 8 oz sliced mushrooms and cook until they release liquid and start to brown, about 5 minutes.

Step 4

Pour in the 6 cups vegetable broth and 3 tbsp soy sauce. Bring to a boil, then reduce to a simmer for 10 minutes to meld flavors.

Step 5

Add the 4 halved baby bok choy and simmer until wilted and tender, about 3 minutes.

Step 6

Divide the soaked noodles among 4 bowls. Ladle the hot soup over the noodles, then squeeze lime juice over each bowl before serving.