Ginger Garlic Noodle Soup with Bok Choy
A warm and comforting noodle soup made with fresh ginger, garlic, and tender bok choy, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 3 shallots, diced
- 1 bunch green onions, chopped (green and white parts divided)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 5.5 cups low sodium chicken broth or vegetable broth
- 2 whole star anise
- 2 tablespoons soy sauce or Tamari for gluten-free option
- 10 oz crimini mushrooms, sliced
- 6 oz rice noodles
- 1.5 heads bok choy, roughly chopped
- Sesame seeds, for topping
- Red pepper flakes, for topping
- Cilantro (optional)
Instructions
- Heat olive oil in a medium-sized stockpot over medium heat.
- Add diced shallots and cook for 4-5 minutes until they become translucent.
- Chop green onions, keeping the green part aside for later.
- Add the white part of green onions, minced garlic, and ginger to the pot. Cook for 1-2 minutes until fragrant.
- Pour in chicken or vegetable broth, then add star anise and soy sauce. Let it simmer for 10 minutes.
- Remove the star anise from the pot.
- Add sliced mushrooms, rice noodles, and bok choy; simmer for 5-8 minutes until they are tender.
- Season the soup to your liking, and then divide it into bowls.
- Garnish each bowl with sesame seeds, the green parts of green onions, and red pepper flakes. Add cilantro if you like.
Notes
You can store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.