Instructions

1. Place the onion, carrot, and mushrooms in a medium pot and sauté for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
2. Add the garlic, ginger, bok choy, Vegetable Stock, soy sauce, lime zest and juice, and serrano chile. Bring to a boil over high heat.
3. Reduce the heat to medium, and simmer for 10 minutes.
4. To serve, divide the noodles between four individual bowls. Pour the broth over the ingredients and garnish with the mung bean sprouts and cilantro.