Ginger Garlic Noodle Soup with Bok Choy
Ingredients
- 1 tablespoon olive oil
- 3 shallots
diced
- 1 bunch green onions
chopped, green and white divided
- 4 cloves garlic
minced
- 2 tablespoon ginger
fresh, minced
- 5.5 cups low sodium chicken broth
or vegetable broth for vegan
- 2 whole star anise
- 2 tablespoon soy sauce
or Tamari for a 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
Directions
- 1
Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
- 2
To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
- 3
Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
- 4
Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
- 5
Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
- 6
Remove lid from the pot and carefully remove and discard each star anise from the soup.
- 7
Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
- 8
Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).
Ginger Garlic Noodle Soup with Bok Choy
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About this Recipe
Feeling under the weather or just craving a deeply comforting, yet light meal? This Ginger Garlic Noodle Soup with Bok Choy is your perfect remedy, offering warmth and flavor in every spoonful.
What makes this soup truly special is its incredible depth of flavor, built upon a fragrant base of fresh ginger, garlic, and shallots, all harmonizing with earthy crimini mushrooms and the delicate sweetness of baby bok choy. It’s a nourishing, twenty-minute meal that tastes like it simmered all day.
Prepare for a truly restorative experience. You'll enjoy tender rice noodles swimming in a savory, aromatic broth infused with the subtle spice of ginger and the warm notes of star anise. The crimini mushrooms add an umami richness, perfectly balanced by crisp-tender bok choy. Each bite is both satisfying and incredibly fresh, leaving you feeling revitalized.
This soup is designed to be approachable for any home cook, delivering complex flavors without complex techniques, making it a delightful option for a quick weeknight dinner or a soul-soothing lunch.
One of the best things about this Ginger Garlic Noodle Soup is how easily you can make it your own. For added protein, consider stirring in cooked chicken or shrimp towards the end. If you prefer a vegetarian or vegan version, simply use vegetable broth and ensure your soy sauce is Tamari for a gluten-free option. Craving more heat? A pinch of red pepper flakes or fresh chilis can elevate the warmth. Feel free to experiment with other quick-cooking vegetables like spinach or snap peas.
This wholesome noodle soup is ideal for a cozy night in, a quick but satisfying lunch, or when you need a little pick-me-up. Garnish with a sprinkle of sesame seeds and a dash of red pepper flakes for extra visual appeal and flavor.