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Ginger Garlic Noodle Soup with Bok Choy

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Ginger Garlic Noodle Soup with Bok Choy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Soup
Servings 2

Equipment

  • Medium-sized stock pot or Dutch oven
  • cutting board
  • knife

Ingredients
  

  • 1 tbsp Olive oil
  • 3 Shallots diced
  • 1 bunch Green onions chopped, green and white divided
  • 4 cloves Garlic miced
  • 2 tbsp Ginger fresh, minced
  • 5.5 cups Low sodium vegetable broth
  • 2 whole Star anise
  • 2 tbsp Soy sauce or Tamari
  • 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

Instructions
 

  • In a medium stockpot, warm 1-2 tablespoons of olive oil over medium heat.
  • Add the diced shallots to the pot, stirring well. Cook for 4-5 minutes, stirring frequently, until the shallots become translucent and begin to soften.
  • Trim the ends off the green onions, separating the white and green parts. Finely chop the green tops for garnish, and set aside. Dice the white parts finely.
  • Add the chopped white parts of the green onions, minced garlic, and ginger to the shallots. Cook, stirring occasionally, for 1-2 minutes, until the garlic and ginger become fragrant.
  • Slowly pour the chicken stock or water into the pot and bring to a simmer. Add the star anise and soy sauce, cover, and let simmer for 10 minutes.
  • Remove the lid and carefully discard the star anise from the soup.
  • Add the sliced mushrooms, uncooked noodles, and bok choy to the pot, allowing them to simmer for 5-8 minutes, or until the noodles and bok choy are tender. Season to taste.
  • Serve the soup in bowls, garnishing with sesame seeds, the green parts of the green onions, and red pepper flakes if desired.
Keyword Bok Choy, Garlic, Ginger, soup
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