If you’ve ever been to Spicy Noodle House on Osborne in Winnipeg, this soup will be VERY familiar. I didn’t make it as an exact copy - I just knew I wanted a peanut-y veggie soup for what’s left of this damned winter. Gotta say, this definitely hits the spot - plus your tummy will seriously thank you for putting some bone broth in it.
1 tbsp olive oil
2 cups chopped (or ground), roasted peanuts
2 tbsp ginger, finely chopped
6 cloves garlic, finely chopped
2 stalks sliced celery
1 tbsp black pepper
2 tsp paprika
2 tsp cayenne pepper
6 stalks bok choy, sliced
6-8 green onions, chopped
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 cup peanut butter
750ml bone broth
2 cups water
2 bay leaves
Heat olive oil in a large pot on medium-low.
Add ginger, garlic, and peanuts. Stir and let cook for 10 minutes.
Add celery and spices. Stir and cook for 5 more minutes.
Add bok choy and onions. Add rice vinegar, soy sauce and peanut butter.
Pour broth and water over, add bay leaves. Stir until peanut butter is combined.
Cover and simmer for 30-40 minutes, until broth is mostly opaque.
Feel free to add thick or thin rice noodles!