Ginger Garlic Noodle Soup with Bok Choy
A comforting and flavorful noodle soup infused with ginger and garlic, featuring fresh vegetables and tender rice noodles, perfect for a quick weeknight dinner or chilly evenings.
Ingredients
For the Soup Base
- 1 tablespoon olive oil For cooking the shallots
- 3 shallots, diced
- 1 bunch green onions, chopped (green and white parts divided) Reserve green parts for topping
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced Fresh ginger enhances taste
- 5.5 cups low sodium chicken broth (or vegetable broth for vegan option) Choose low sodium for better control over salt levels
- 2 whole star anise For flavor depth
- 2 tablespoons soy sauce (or Tamari for a gluten-free option)
Main Ingredients
- 10 oz crimini mushrooms, sliced
- 6 oz rice noodles Traditional noodle used
- 1.5 heads bok choy, roughly chopped
Toppings
- Sesame seeds For topping
- Red pepper flakes For topping
Instructions
Preparation
- Heat 1 to 2 tablespoons of olive oil in a medium-sized stockpot over medium heat.
- Add diced shallots and stir well; cook for 4 to 5 minutes until they turn translucent and tender, stirring occasionally.
- Chop green onions, dividing the white and green parts. Set the green parts aside, and finely chop the white parts.
- Introduce the white parts of green onions, minced garlic, and ginger to the softened shallots. Cook for 1 to 2 minutes until fragrant.
Cooking
- Pour in the chicken or vegetable broth and bring to a gentle simmer.
- Add star anise and soy sauce. Cover and let simmer for 10 minutes.
- Remove the lid and discard star anise. Add sliced mushrooms, uncooked rice noodles, and chopped bok choy. Simmer for another 5 to 8 minutes until noodles are tender and bok choy is wilted.
Serving
- Serve the soup into bowls and garnish with sesame seeds, reserved green onion tops, and red pepper flakes if desired.
Notes
For added nutrition, consider adding diced tofu, shredded chicken, or cooked shrimp. Adjust seasoning as needed.