Hot-and-Sour Udon Noodle Soup

• 6 cups (1.5 l) vegetable stock
• 1 1/3 cups (325 ml) snow peas, ends trimmed and cut into 1-inch (2.5 cm) pieces
• 1 cup (250 ml) chopped bok choy
• 3 green onions (white and green parts), coarsely chopped (see Notes)
• 1/4 cup (50 ml) low-sodium soy sauce
• 1/4 cup (50 ml) seasoned rice vinegar
• 2 1/2 tsp (12 ml) sesame oil
• Freshly ground black pepper
• 1 lb (500 g) udon noodles (see Notes)
• Hot chili oil

1. In a large pot, combine vegetable stock, snow peas, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
4. Add noodles.
5. Increase heat to medium and bring to a boil.
6. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
7. Season with chili oil to taste.
8. Variation: For a heartier, more complex soup, add broccoli florets, baby corn, bamboo shoots, water chestnuts or 1-inch (5 cm) cubes of tofu.
9. Add along with the bok choy.

vegetable stock, snow peas, bok choy, green onions, soy sauce, rice vinegar, sesame oil, freshly ground black pepper, chili oil

Taken from www.cookstr.com/recipes/hot-and-sour-udon-noodle-soup (may not work)