Lemongrass Glass Noodle Soup

I've had a package of sweet potato glass noodles in my pantry for a while. I've been meaning to try Japchae, the Korean dish that traditionally uses this type of noodle. However that will have to wait for another time, because I was in the mood for a quick soup. The base of this soup is not-beef bouillon and lemongrass, yum! I had a convenient stir fry paste with prepared lemongrass, but if you have time, and the actual lemongrass stalk on hand, feel free to prepare this dish with the fresh version! Finish this soup with lots of lime, which gives that sour-salty kick that is soo soo good.


Lemongrass Glass Noodle Soup
1 3.5 oz package sweet potato glass noodles (I had Chung Jung One)
1/2 block extra firm tofu (cubed)
2 cubes not-beef boiullon cubes + 6-7 C water
0.5 oz lemongrass stir-fry paste
1/2 tsp soy sauce
6-7 cloves garlic (minced)
3 bok choy (crunchy part & leaves separated)
scallions (whites and green separated and chopped)
1 lime (juice of) + more for garnish
white pepper
oil

1. In a medium-large saucepot add 1 1/2 tsp oil and heat to medium. 
2. Add white part of scallions and cook 1-2 minutes. 
3. Add crunchy part of bok choy and garlic. Cook for 2 minutes. Add lemongrass paste and cook 1-2 minutes, stirring. 
4. Add buillon, water, soy sauce, lime and white pepper. Bring to a boil and then turn down to a simmer. 
5. In another saucepot boil glass noodles according to instructions (about 6 minutes). Drain and rinse well with cold water. Set aside.
6. Add tofu and green parts of bok choy to broth. Cook for 5 minutes.
7. Add a scoop of the noodles to the bowl you will eat from and ladle broth/veggies on top. Finish with more lime juice and green parts of the scallion.