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A no meat solution (even for a carnivore Chef such as myself!) for a classical Chinese soup with the advantage of being low in sodium, yes healthy is in! Place the cooked ingredients while still warm in a vertical food processor (or extra large blender) and puree to the same size of cooked couscous.

Place carrots and peppers on top of noodles, and then ladle soup on top, divide chicken and bok choy evenly.
Pour in 10 bowls and divide equally the sliced green onions, cilantro and a drop of the sesame oil in each bowl.OptionalA stalk of lemon grass cut in 2 and infused into the LUDA H Vegetable Soup Base (before adding the won ton) will bring this soup to another level.

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