Ah, the wonderful holiday season when we share all that the season has to offer….including the dreaded virus.  We returned from our wonderful family travels with hearts full and noses dripping.  Luckily we had provisioned well and menues were planned with easy healthy meals for holiday down time.

I had made an extra batch of my Asian meatlballs (Pork meatball recipe link here) and happened to have some shrimp leftover from a little cocktail get-together (recipe for Thai Shrimp here) so the rest was  easy.

Boiled eggs are always a great addition to Asian dishes.

And no better way to add extra nutrition than a feed of fresh vegetables…and fresh ginger…and a pile of fresh garlic…lots of garlic.

All simmered in a tasty chicken broth and ready in minutes, because a few minutes of out-of-bed tolerance was all I had.

Feeling better already…almost….

Serves: 8 servings
  • 4 cloves garlic, chopped
  • 4 green onions, chopped
  • 4 baby bok choy, sliced
  • 4 cups, sliced mushrooms
  • 2 small carrots, sliced
  • Cooking oil
  • 1 tsp sesame oil
  • 2 tbsp peeled shredded ginger
  • 4 cups chicken broth
  • 2 tbsp soya sauce or Bragg soya aminos
  • 1 tbsp rice wine vinegar
  • 4 cups (2 pkg) udon or soba noodles
  • 12 cooked pork meatballs
  • 12 large uncooked shrimp, deveined and peeled
  • 4 hard boiled eggs, peeled and cut in half
  1. In a large soup pot, heat cooking oil and sesame oil.
  2. Add garlic, ginger, onion, bok choy, mushrooms and carrots.
  3. Saute for about 5 minutes stirring occasionally to coat well with oils.
  4. Add broth, soya sauce and vinegar and simmer gently until vegetables are cooked, still a bit crunchy but not soft.
  5. Stir in noodles, separating the strands as they heat.
  6. Add meat balls and shrimp.
  7. The temperature of the soup will be enough to cook the shirmp.
  8. Ladle into serving bowls and top with boiled eggs and an extra drizzle of sesame oil (optional)

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