Noodle Soup with Tatsoi and Bok Choy 

According to Mary, blogger at One Perfect Bite, “the broth is used to poach chicken and an assortment of Asian vegetables until they are tender but still retain their crunch. The vegetables used here are the leaves and stems of bok choy, or Chinese cabbage, and a vegetable called tatsoi, which is a member of the mustard family that has spinach-like leaves that have some tang . . . The soup is built in layers in bowls that are chock full of noodles and vegetables swimming in broth.” 

8 cups chicken stock
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped fresh ginger
6 garlic cloves peeled and crushed
1/2 cup fresh cilantro (leaves), divided use
1/2 cup fresh mint (leaves), divided use
2 bone-in chicken breasts
1-1/2 pounds baby bok choy, chopped crosswise in 1/2 inch pieces
1/4 pound bahn pho (1/2-inch wide Vietnamese rice noodles)
1/4 cup finely chopped scallions
4 ounces baby tatsoi (baby)
Optional: Tuong Ot Toi (Vietnamese hot sauce), Sriracha or hot pepper flakes

For recipe instructions, please visit One Perfect Bite.

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