Bieler's Broth: Liver Cleansing soup in a white mug

Bieler’s Broth: Liver Cleansing & Kidney Calming

Name: Sweet Mung Daal Porridge
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 100g mung daal (soaked over night in water); 2 x cups of water; 1/2 x teaspoon turmeric (curcuma); 1/2 teaspoon coriander seeds (ground in pestle and mortar); 1/2 teaspoon cinnamon; 250ml oat-milk (or plant milk of your choice, just ensure it hasn't got any extra fats added to it. Most plant milks have added sunflower oils or other fats added and trust me this ain't good for your health. I use oatly's organic oat milk and it's free of any extra added fats.); 3 x tablespoons maple syrup; seeds of 2-3 cardamom pods, freshly ground in pestle and mortar; 1 x thumb size knob of fresh ginger, minced; handful of raisins, soaked over night; optional: 1/2 teaspoon of saffron strands

2 Comments December 23, 2021 jayjagger

What is Bieler’s Broth?

Today I like to share an incredibly healing and very easily digestable soup recipe with you called ‘Bieler’s Broth’. This very nourishing and healing ‘Bieler’s broth’ is superb for cleansing the liver whilst also being very soothing for the kidneys.

First of all it’s name comes from a doctor named Bieler who inveted the soup in order to restore an acid-alkaline and sodium-potassium balance to organs and glands. Especially the sodium-loving adrenal glands which often suffer severly under stress.

The soup is vegan and all vegetable-based. It is not a culinary soup, so it can be a little bland for people who are used to flavourful spicings of their soups. However, it’s tasty enough that you can eat it a few days in a row and thus is super suitable for cleanses and detox diets.

The broth is also very supportive for liver function — remember that the liver is our detoxifying organ.

Bieler’s broth contains zucchini and string beans, which are rich sources of organic potassium and sodium. The liver uses those elements to clean and revitalize the body. Occasionally, when you’re sick, the best thing to do is not eat and let the body heal. Digestion takes a lot of energy. Instead, drink Dr. Bieler’s healing broth recipe for energy, weight loss, and cleansing.

Background: Dr. Bieler would take a detailed study of his patients’ endocrine glands. This includes the adrenal glands, pituitary gland and the thyroid gland. Dr. Bieler would then prescribe a limited diet, or even a fast on Bieler’s broth. The vegetables were cooked and easy to digest, full of vitamins and restore such elements as potassium and sodium to our glands. Dr. Bieler was particularly interested in restoring the liver.

What else ?

Dr. Bieler believed that most folks eat excessive amounts of proteins. He said that milk and eggs lose their nutritional value after being pasteurized/cooked, and that meat cooked to temperature above rare becomes hard to digest. According to him, salt is a stimulant providing only a temporary sensation of well-being, and over consumption is detrimental to health. The best way to obtain necessary sodium is from plants (vegetables), not addition of salt. He gave a number of examples of disease-free cultures that do not have access to salt.

Feeling Vata: This soup might be a little light for you, sensitive Vata, as there’s no oils or added fats in this detox recipe. However if you’re on a cleanse and if not eaten for longer periods than 3 days, this soup can work well for you on a detox or cleanse if the overall detox programm is well thought out and stabilising to your system.

Feeling Pitta: This soup works really well for you, go for it!

Feeling Kapha: Perfect soup for a kapha cleanse, go for it!

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Bieler’s Broth: Liver Cleansing & Kidney Calming Soup

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Bieler's Broth: Liver Cleansing green soup in a glass jar

Bieler’s Broth: Liver Cleansing & Kidney Calming Soup

The soup is vegan and all vegetable-based. It is not a culinary soup, so it can be a little bland for people who are used to flavourful spicing of their soups. However, it’s tasty enough that you can eat it a few days in a row and thus super suitable for cleanses and detox diets.

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Prep Time 10 mins

Cook Time 35 mins

Course Soup

Cuisine Cleansing

Servings 4 person

Ingredients

4 medium zuchinis
450 g string beans
2 stalks cellery chopped
1 bunch parsley chopped
4 cups water

Instructions

Place all ingredients in a large pot and bring to the boil. Skim any foam off the surface.
Lower the heat and simmer, covered.
Cook the vegetables until the are tender, about 15 minutes.
Take off the heat and then puree the soup in the pot with a hand-held blender.
Serve warm, sprinkled with a little bit of fresh parsley on top if you like.
Enjoy!

Notes

You can experiment by adding fresh kale(or other fresh, leafy greens of your choice) to your soup. For this, chop some kale and add it into the soup towards the end of your cooking time.

Keyword adrenal healing, adrenals, ayurveda, bielers, broth, detox, dosha, Liver healing, Liver-Cleansing, simple, Soup, Vegan

Contact Me

mail@sarahjayhealing.com

fresh vegetable lentil soup with plenty of lentils and greens in a white ceramic bowl

Granny’s Hearty Lentil Soup (Vegan Style)

1 Comment December 23, 2021 jayjagger

Why Lentil Soup?

This very hearty lentil soup is straight out of my granny’s recipe book. It’s vegan, it’s tasty, it’s healthy!

From an ayurvedic perspective, legumes are essential for a healthy lifestyle and diet. Rich in protein, complex carbs and nutrients, they are a staple in any ayurvedic diet. Lentils can be included in many different recipes such as soups, salads, and even home-made veggie burgers. They also provide you with healthy energy, fiber and can reduce cholesterol. This very hearty and warming lentil soup is straight out of my grandma’s recipe book. Yes, back in the day my granny would be adding meat and butter to this recipe. So I’ve amended it to give you the updated, modern day vegan version. There’s dosha tipps & amendments suitable for your body type as always included in the sections below. Amend this dish suiting your type and I am certain it’ll soon become one of your favourite kitchen staples! Enjoy!

What about digestion ?

You have probably experienced that lentils & beans can cause the odd bout of gas (or bloating). This is why lentils (or beans) are also called the ‘musical fruit’. This is due to the naturally occuring saponins which lentils have to protect themselves against insects. Saponins form the sudsy foam on the surface of a cooking pot of beans. They prevent protein digestion resulting in stagnation and gas of the bowels. Brown lentils are slightly more difficult to digest for some (rather than red lentils or yellow lentils which are slightly easier to digest). Brown lentils are best for Pitta and Kapha. However, due to their drying quality, they may aggravate an already dry Vata dosha.

Cooking Tips to Improve Digestion

Cooking lentils with oil and digestive herbs will help improve their digestibility. Soak the lentils at least for 6 hours or overnight (as a rule of thumb you should do this with all types of lentils). Yellow mung dal and red lentils require the least amount of soaking (with only a minimum of 1 hour before cooking). Don’t add salt until after lentils are completely cooked. By adding salt at the beginning of the cooking process it will make the outside hard, increasing the cooking time. Also ensure that the lentils are completely cooked. If they are not cooked fully they may stress the digestive system. Always eat pulses with plenty of culinary herbs and spices to help digest them, for example asafoetida, ajwain and fennel. Others such as cumin, coriander and fresh ginger can also also help.

Feeling Vata: Brown lentils can be a little tricky for you to digest, cause bloating and gas and canmake a very dry Vata even drier. If you know that this is you, then you can replace the brown lentils in this recipe with red lentils. I, for example, am a Vata/Pitta type and and can tolerate brown lentils in moderation. Always ensure you soak your lentils at least for 6 hours.

Feeling Pitta: This soup works really well for you, go for it!

Feeling Kapha: This is a good meail for you. You can try adding more black pepper, some caynenne, or other warming spice such cumin, ginger, and turmeric. Adding these spices to your cooking can invigorate a sluggish kapha digestion.

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Granny’s Hearty Lentil Soup

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Granny’s Hearty Lentil Soup (Vegan Style)

This very hearty lentil soup is straight out of my granny's recipe book. It's vegan, it's tasty, it's healthy! Yes, back in the day my granny would be adding meat and butter to this recipe. So I've amended it to give you the updated, modern day vegan version. There's dosha tipps & amendments suitable for your body type as always included in the sections below. Amend this dish suiting your type and I am certain it'll soon become one of your favourite kitchen staples! Enjoy!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Course Main Course, Soup

Servings 4

Ingredients

8 medium potatoes diced
1.5 Litres stock ensure you use stock or stock cubes that are pure and with good quality organic herbs only. Avoid stock that has maltodextrin, sugars or extra fats added (no fats needed in a good stock powder). Also avoid all types of flavourings (natural and un-natural) as these are usually just cover-ups for different types of MSG.
250 gramm brown lentils
1 leek chopped
1 bunch parsley chopped
8 medium carrots chopped

Instructions

Add the potatoes and the chopped carrots to large cooking pot and cover in the stock and start cooking on medium heat.
Put the lentils in a seperate pot, cover with water (rule: 3 cups of water to 1 cup of lentils), and bring to the boil.
Once the lentils have boiled, reduce to medium heat and simmer for around 30 minutes until the lentils are cooked.
Once the carrots and potatoes are cooked, add the leeks and keep simmering on low to medium heat.
Once lentils are cooked, drain them off the cooking water and add them to the potato, leek and carrots mix.
Add the chopped parsley to the pot and simmer everything for another 5 minutes.
Season with salt & pepper and serve in warm bowls.
Enjoy!

Keyword ayurveda, dosha, grannys, healthy, hearty, lentils, Soup, stew, winterwarmer

Contact Me

mail@sarahjayhealing.com

Sweet Mung Daal Porridge

Leave a comment October 20, 2020 jayjagger

This vitalising and cleansing sweet mung daal porridge will have you longing for more! Mung beans’ astringent nature literally scrapes your bowels clean. They draw out toxins from your digestive tract, clear up excess mucus and combat dampness in your body.

This sweet little number offers a great alternative to standard breakfasts such as oat porridge and Co. and can also be a welcome change for people sensitive to grains and pseudo-grains. Mung daal is high in protein, potassium, vitamins A, C, and E, magnesium, calcium and iron.

Health benefits of mung daal:

Mung daal is rich in micro-nutrients, namely potassium, iron, magnesium iron and copper. Additionally the little beans also contain B6, folate (B9) and fibre. Super high in protein mung daal is thus also a great food for vegetarians and vegans. In comparison to other beans, mung daal doesn’t usually produce the dreaded bloat that so often goes in hand in hand with digesting other types of beans and pulses. Yellow daal produces something called ‘butyrate’: a short-chained fatty acid. Butyrate makes yellow daal much easier to digest and it also helps to maintain the health of the digestive tract and walls.

Feeling Vata : mung daal can aggravate a very dry and light Vata type, however this breakfast is balancing out this effect with the sweetness of raisins and maple syrup. Cook the mung daal in some coconut oil and add some salt to taste.

Feeling Pitta : mung daal are great for Pitta’s as they are very cooling in nature. This is a great breakfast for you.

Feeling Kapha: You’ll enjoy this breakfast but it can be a bit on the heavy side for you. Add plenty of ginger and cinnamon and go a bit easier on the dried fruits and maple syrup.

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Sweet Mung Daal Porridge

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Sweet Mung Daal Porridge

This vitalising and cleansing breakfast will have you longing for more! Mung beans astringent nature literally scrapes your bowels clean. They draw out toxins from your digestive tract, clear up excess mucus and combat dampness in your body.

This sweet little number offers a great alternative to standard breakfasts such as oat porridge and Co. and can also be a welcome change for people sensitive to grains and pseudo-grains. Mung dal is high in protein, potassium, vitamins A, C, and E, magnesium, calcium and iron.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

100g mung daal (soaked over night in water)
2 x cups of water
1/2 x teaspoon turmeric (curcuma)
1/2 teaspoon coriander seeds (ground in pestle and mortar)
1/2 teaspoon cinnamon
250ml oat-milk (or plant milk of your choice, just ensure it hasn't got any extra fats added to it. Most plant milks have added sunflower oils or other fats added and trust me this ain't good for your health. I use oatly's organic oat milk and it's free of any extra added fats.)
3 x tablespoons maple syrup
seeds of 2-3 cardamom pods, freshly ground in pestle and mortar
1 x thumb size knob of fresh ginger, minced
handful of raisins, soaked over night
optional: 1/2 teaspoon of saffron strands

Instructions

Drain the soaked mung daal and add to a frying pan. Roast in the frying pan on a medium heat until the daal becomes fragrant and is lightly roasted.
Add the roasted mung daal to a medium sized sauce pan and add water, turmeric, cinnamon and coriander seeds. Put a lid on and simmer for about 15 minutes and until everyrthing is nice and mushy.
Now take a potato masher and mash everything in the pot until you have your preferred consistency.
Add the plant milk, maple syrup, the cardamom seeds, fresh ginger and a bit of salt and pepper to taste (optional: add the saffron strands) and bring everything to the boil.
Cover and simmer for about 10 - 15 minutes.
Add the soaked raisins and mix through. Cook for another minute or so.
Serve in bowls and garnish with chopped and roasted almonds, a sprinkle of cinnamon and drizzle with maple syrup to taste.

Healing Mung Bean Soup

Leave a comment October 16, 2020 jayjagger

Feeling Lethargic? Bloated? Tired? Not quite yourself? Is your digestion playing up? Do you have a thick white coating on your tongue? Then it might be time for a mung bean soup cleanse! This amazing astringent bean has been favoured in indian and asian cuisine for centuries for its medicinal properties. Mung beans have amazing colon cleansing properties: the fibres in mung beans have a scraping function that literally scrape your colon clean and the astringent taste tones and enlivens your digestive organs, spells out mucus from your GI tract and helps to cleanse toxins and parasites from your gut. This grounding and restorative soup is great for all three doshas: nourishing whilst at the same time light, cleansing and cooling. Enjoy this recipee as a once a week staple or as a re-set and do a 3 x day Mung Bean soup cleanse.

Feeling Vata: you’ll love this grounding soup and it loves you. Add more root vegetables if you’re feelling very Vata and play around with fresh fennel, and fennel spice.
Feeling Pitta: In this very Pitta friendly combination you should be able to handle all ingredients without aggravating your dosha, however best to use less or omit the tomatoes, garlic and onions, and skip the mustard seeds. Add greens such as kale, watercress, etc. (avoid spinach).
Feeling Kapha: play around with adding Kale and other leafy greens to the soup.

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Healing Mung Bean Soup

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Yield: 1 Pot

Healing Mung Bean Soup

Ingredients

1 x teaspoon olive oil (if on a cleanse skip the oil)
1 x garlic clove (chopped)
1 x small onion, chopped
2 -3 celery stalks, chopped
1 x teaspoon ground tumeric
1 and a half cups mung beans (soaked overnight)
Optional: 1 and a half x cup chopped tomatoes (or one tin of tomatoes)
1 Liter vegetable stock
2 x bay leaves (optional)
3 x medium to large carrots, chopped
handfrul fresh coriander, parsley or both, chopped
1 x tablespoon lupine sauce (or coconut aminos - optional)
half a teapsoon cumin seeds, grind in pestle and mortar
half a teaspoon coriander seeds, grind in pestle and mortar
salt and pepper to taste
half a teaspoon fennel seeds, grind in pestle and mortar
3/4 teaspoon mustard seeds (optional)
Optional: add leafy greens of your choice such as kale, spinach, lambs lettuce, etc.

Instructions

Add the olive oil to a medium pot and warm on low to medium heat (If on a cleanse and not using oil, skip this step).
Add the chopped onion and garlic and sauté for a few minutes until translucent (if on cleanse simply fry in a bit of water).
Grind the cumin, coriander, fennel and mustard (optional) seeds in a pestle and mortar and add to the onion & garlic mix. Keep stirring for a while over low to medium heat until the onions and garlic are covered nicely in the spice mix. Add the turmeric and keep stirring.
Add celery and carrots and sauté until just about soft.
Now add the mung beans (important: ensure these have been soaked overnight). Stir well into the spice and onion mix. Keep stirring on medium heat for few minutes.
Now add the water and the stock. Add in tomatoes if using (optional). Submerge bay leaves, and bring everything to a boil. Season with salt and pepper.
Reduce heat and simmer covered with a lid for 45 minutes.
Remove from heat and discard bay leaves. Stir in cilantro, or parsley or both and add the lupine sauce or coconut aminos (if using).
Taste again and add more salt and pepper if needed.
Serve!

Warming Turmeric & Cauliflower Broth

Leave a comment April 30, 2020 jayjagger

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Warming Cauliflower & Turmeric Broth

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Yield: 1 Large Stock Pot

Warming Turmeric & Cauliflower Broth

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

1 shallot, diced
1 garlic clove, diced
5 tsp yellow Lupin Miso (I don't use Soya products as I strongly believe these increase inflammation in the body). You can omit this ingredient and just flavour more with salt, pepper, stock, and coconut aminos or lupin sauce.
1 tsp anisseeds
1 fingerlong fresh root of turmeric, minced
1 inch fresh ginger, minced
1/2 cup of water
200g brown button mushrooms, chopped
quarter head cauliflower, chopped into florets
1 medium zuchini, chopped and diced
1.5 litres vegetable stock
6 tsbp cocos aminos
3 tsp powdered turmeric
one chicoree head, sliced
salt and pepper to taste
brown rice noodles (I use king soba noodles)
juice of 1 and 1/2 lemon

Instructions

To a large stock pot, add the shallot, ginger, the fresh turmeric, garlic and aniseeds (ground in pestle and mortar). Add half a cup of water, and stirr occasionally, cooking on low heat until the shallot and garlic become fragrant and translucent for a about 5 minutes.
Stirr in the lupin miso and cook for another 2 minutes.
Stir in the chopped mushrooms and keep cooking on low heat for another 5 minutes, stirring occassionally.
Stirr in the chopped zuchini and cauliflower and cook for another 2 minutes on low heat, stirring occasionally.
Add the vegetable stock to the mushroom mix, stirring well.
Add the cocos aminos and the turmeric powder.
Bring to the boil, then lower heat to a simmer.
Simmer for 15 minutes, lid on.
Add the chicoree and simmer for another 5 minutes, plus add salt and pepper to taste.
In the meantime boil the rice noodles according to instructions in a seperate pot.
Stir the lemon juice into the broth and let it sit off the heat for 1 minute.
Ladle the broth into bowls and serve with the rice noodles.
Voila!

Gut Healing Turmeric & Mushroom Curry Soup

Leave a comment April 27, 2020 jayjagger

Get stuck into a bowl of bubbling, warming, yellow-goodness
and enjoy the healing powers of turmeric, ginger and shitake mushrooms.

This healthy but yet tasty yummy broth will help your body fight bacteria and inflammation, boost your immune system,
and to keep those pesky bugs at bay (always good in a corona crisis!).

Weekly Recipe

Gut Healing Turmeric and Mushroom Curry Soup

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Yield: One Large Pot of Broth

Gut Healing Turmeric & Mushroom Curry Soup

Inflammation calming, immune-boosting, gut healing yellow turmeric curry soup.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 tsp sesame oil (leave out if on a cleanse, or if this is your evening meal, leave in).
half a shallot, chopped finely
1 tsp anisseed
1 tablespoon thai yellow curry paste (try and find a curry paste without added fats, maltodextrin, natural or unnatural flavourings, etc.)
1 thumb size knob of fresh turmeric, sliced finely. If you haven't got fresh, use 2 tsp ground turmeric
1 thumb-size knob fresh ginger, minced
1 garlic clove
1 tsp fennel seeds, grind small in a pestle and mortar
1/4 tsp dried thyme
2 stalks of celery, chopped
1 bok choi, chopped
1 zuchini, chopped
200g shitake mushrooms, fresh or dried (important if dried: soak at least for 5 hours beforehand. If you can't get hold of shitake, brown button mushrooms work as a replacement)
toasted sesame seeds to garnish
1.5 liter vegetable stock
6 tbsp cocos aminos or lupin sauce, or both, depends how strong you like your flavouring.
salt and pepper to taste
juice of 1 lime (if you haven't got limes lemon juice works ok as well)
handful of fresh coriander, chopped
gluten free brown rice noodles, cooked to your liking
toasted sesame seeds or toasted nuts of your choice to garnish (leave out nuts and seeds if on a cleanse)
spinach or other leaves to garnish

Instructions

Grab a large stock pot, and add about 3 tablespoons of water to the bottom.
Add the sesame oil and place cooker on a low heat (skip this step if on a cleanse).
Add the chopped shallot, minced ginger and chopped garlic. Mix well with the oil and the water. Add the yellow curry paste. Keep heat on a low setting and cook for 5-10 minutes, until onion is translucent and onion and garlic flavourful.
Add the anisseeds, turmeric, thyme and fennel and mix in well. Up cooker to a medium heat and cook for another 5 minutes stirring frequently.
Add the sliced celery and zuchini, stirr in well with the onion spice mixture and cook on medium heat for a few minutes.
Add the vegetable stock and bring to a boil.
Cover and simmer for 5 minutes.
Add mushrooms and cocos aminos. Cook for another 10 minutes.
Add the sliced bok choi, the lime juice and half of the coriander and cook for another 5 minutes.
Taste and season with salt and pepper. Depending on what you used (cocos aminos, lupin sauce, or both), taste the broth and add more of what you feel is needed. I usually can't get enough of the cocos amino taste so I always add a bit more of that at the end.
Serve the soup over gluten free brown rice noodles (or any other asian style noodles of your chosing), sprinkle with the rest of the coriander and top with sesame seeds, nuts or chilli flakes.
Enjoy!

Healing & Nourishing Asian Style Broth

Leave a comment April 22, 2020 jayjagger

This is my go-to soup recipee when I simply need something warming, nourishing, and simply healing:
when you had a stressfull day, when you are feeling run down or when your boss has just simply driven you up the wall:
This broth will pick you up, give you a hug and will fill you with a
warm feeling telling you that everything, really, is ok.

Particularly good for people with digestive issues
and sensitive bellies (bloating, gas, etc.), this recipe is a winner.
Fennel and anissed will soothe your digestion and flush out toxins,
garlic will help to clear your mucus membranes and kill of any pathogens,
and plenty of greens assist in moving foods through your sensitive digestive tract.
You can replace the vegetables used in this recipee with anything you might prefer.
Choose any leafy greens of your choice, and along the zuchini,
try it with added carrots, sweet potatoes or any other root vegetable.

This soup always works in any combo!

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Asian Style Healing Broth

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Yield: 1 Pot of Broth

Healing & Nourishing Asian Style Broth

This is my go-to soup recipee when I simply need something warming, nourishing, and simply healing:when you had a stressfull day, when you are feeling run down or when your boss has just simply driven you up the wall:This broth will pick you up, give you a hug and will fill you with a warm feeling telling you that everything, really, is ok. Particularly good for peope with digestive issues and sensitive bellies (bloating, gas, etc.), this recipe is a winner. Fennel and anissed will soothe your digestion and flush out toxins, garlic will help to clear your mucus membranes and kill of any pathogens, and plenty of greens assist in moving foods through your sensitive digestive tract.You can replace the vegetables used in this recipee with anything you might prefer. Choose any leafy greens of your choice, and along the zuchini, try it with added carrots, sweet potatoes or any other root vegetable.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 tbsp olive oil (leave out if on a cleanse, or ok for the evening meal).
3 shallots diced (or use half a red onion instead)
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1.5 litre vegetable broth
1 tsp aniseeds (grind in pestle and mortar)
1 tsp fennel seeds (grind in a pestle and mortar)
4 x tablespoons cocos aminos (or lupin sauce or both).
2 tsbp miso (I use soya free miso made from lupins)
1.5 heads bok choi OR kale OR chard OR substitue any other green leaf of your choice
1 zuchini, chopped
juice of half a lemon
half a fennel bulb, sliced
1 pack of rice noodles
sesame flakes for topping
red pepper flakes for topping

Instructions

Heat the olive in a large stockpot over medium heat.
To the oil, add the diced shallots and mix well.
Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and turn to soften. Stir often.
Add the minced garlic and minced ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger are fragrant.
Add the ground anise and fennel seeds to the onion mix, stir and cook until lightly toasted (1-2 minutes)
Then add the chopped fennel and coat the fennel pieces evenly in the onion and ginger mix.
Then add the vegetable stock and bring to a simmer. Add the cocos aminos and the miso, and stirr everything well to combine, then add the chopped courgette.
Cover and continue to simmer for 10 minutes.
Afterward add the bok choi (or other leafy green) and the rice noodles. Cook everything for a further 5-8 minutes (until the vegetables are tender and the noodles are cooked through). Add the juice of half the lemon, stirr in, then turn off the heat and leave for 1-2 minutes to sit before you serve.
Season with salt and pepper to taste.
Divide soup between bowls and season with toasted sesame seeds and red pepper flakes if you wish.

Nutrition Information

Yield

6
Amount Per Serving Saturated Fat 5gTrans Fat 0g

Please note that nutrition information is based on averages and can therefor not always be accurate.