One of my favorite soups is the Vegetarian Tom Yum soup at our favorite local Thai restaurant but I have not been able to recreate it. I prefer to make soup at home when I can since the restaurant versions are usually higher in sodium and it’s fun to experiment and have a new soup every time I make it.

The first time I attempted a Thai soup, I used a recipe that a friend shared with me but it didn’t have quite the zing we were looking for. Finally, my husband Scott said he thought some fresh lime juice would give it that missing flavor we were craving. I don’t expect this will be the same soup the next time I make it, and I hope that if you make it, you will play with it and make it your own. You can use whatever veggies you like or have in your fridge, add and subtract ingredients as you like and share it with your friends and family!

Here is my version of Tom Yum Soup which I call “Scott Yum Soup” named for my husband Scott. I finally looked up Tom Yum soup and it appears I am missing lemongrass, so maybe next time!

64 oz veggie broth

3-4 chopped green onions, white and green parts

1 or 2 thinly sliced carrots

4-5 sliced mushrooms (use whatever variety you prefer)

2-3 tablespoons of fresh ginger, peeled and grated with a ceramic grater or minced in a mini chopper

1-2 cups chopped baby bok choy

1 cup chopped cilantro

1 teaspoon low sodium soy sauce or Braggs Liquid Aminos

1 teaspoon miso

3-4 oz rice noodles or brown rice noodles

Juice and zest of 1 lime

1 teaspoon Sambal Oelek

Optional: Cubed tofu (extra firm) I like to use an 8 oz pkg of already cubed tofu tofu to make the job quicker. You can use the tofu plain, but I like to drain it and add a splash of low sodium soy sauce, sprinkle the tofu with Chinese Five Spice and bake it on parchment paper for about 20 min at 450 degrees in my toaster oven.

1. Pour the veggie broth into a nice big pot on medium heat

2. Add the green onions, carrots, mushrooms, fresh ginger, bok choy, soy sauce and miso and  bring to a gentle boil and cook for 5-10 minutes.

3. Turn the burner off, then add the tofu and the noodles. The rice vermicelli I use just needs to sit in the hot broth for about 2 min. Be sure to follow the directions for whatever kind of noodles you use.

4. Add fresh cilantro to taste, reserve some for garnish at the table

5. Add the sambal oelek, use less if you don’t like spice and more if you love it!

6. Add the lime juice and zest and serve!

7. Serve with extra Sambal Oelek , cilantro, and fresh lime wedges or slices if desired.

A second bowl? I think I will!