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Wheat noodles swim in a tangy, fiery broth of vinegar and chili that awakens the palate. This bold soup is low calorie and can be customized with protein for a satisfying family meal.
Thinly slice the shiitake mushrooms, julienne the carrot, and cut the baby bok choy into quarters. Finely chop the scallions and garlic for later use.
In a large pot over medium heat, add a teaspoon of chili oil and sauté the garlic for 30 seconds until fragrant, being careful not to brown.
Add mushrooms, carrot, and bok choy to the pot. Stir-fry for 2 minutes to soften the vegetables slightly.
Pour in the vegetable broth and bring to a boil over high heat. Once boiling, lower the heat and simmer for 10 minutes.
Add rice vinegar, the remaining chili oil, soy sauce, sugar, and white pepper. Stir well to combine and simmer for another 3 minutes.
Meanwhile, cook wheat noodles in a separate pot according to package instructions until just al dente; drain and rinse under cold water to prevent sticking.
Divide cooked noodles among 4 serving bowls. Ladle the hot, tangy broth and vegetables over the noodles.
Garnish each bowl with scallions and a drizzle of extra chili oil if more heat is desired. Serve immediately while steaming hot.
