Gather ingredients: carrots, large eggs, ginger, green onions, spinach, chicken broth, asparagus, bok choy, sesame oil, cornstarch. Dice or finely chop vegetables. Lightly beat eggs in cup with a spout for easy pouring. Simmer vegetables in chicken broth until tender for a few minutes. Add a small amount of cornstarch slurry to slightly thicken.. Add the onion, celery, and carrots to the pot and cook for 8-10 minutes until the vegetables are tender. Add the garlic, thyme, paprika, and turmeric and cook for 1 minute. Add the broth and bring it to a boil. Add the egg noodles, corn, and peas. Cook for 6-7 minutes until the egg noodles are tender.
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Heat butter or olive oil (or turkey fat rendered from the stock) in a large pot on medium-high heat. Add the carrots, onions, and celery. Cook until the onions are softened, about 10 minutes. Add the garlic, stock, and seasonings and simmer: Add garlic and cook for a minute more, until fragrant. Add the stock to the pot.. This recipe uses plenty of fresh vegetables like bok choy, mushrooms, carrots, garlic, and ginger for loads of flavor. And don't forget the sesame oil - that's what takes it over the top! A few ladles of this soup will immediately make anyone feel warm and cozy! 2. Asian Vegetable Noodle Soup.
