A bowl of Ginger Garlic Noodle Soup with Bok Choy garnished with green onions.

Ginger Garlic Noodle Soup with Bok Choy

by
Jump to Recipe Print Recipe

Why Make This Recipe

Ginger Garlic Noodle Soup with Bok Choy is a warm and comforting dish. It combines soothing flavors with plenty of fresh ingredients. This soup is not only delicious but also nutritious, making it a great option for a quick meal. Whether you are feeling under the weather or just want something cozy, this noodle soup is the perfect treat.

How to Make 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 tablespoons ginger (fresh, minced)
  • 5.5 cups low sodium chicken broth (or vegetable broth for vegan)
  • 2 whole star anise
  • 2 tablespoons 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 of olive oil in a medium-sized stockpot over medium heat.
  2. Add the diced shallots and mix well. Cook for 4-5 minutes until they turn translucent and soften. Stir often.
  3. Chop the end off each green onion—keeping the white part separate from the green part. Set the green part aside for topping. Finely chop the white part.
  4. Add the white part of the green onions, minced garlic, and ginger to the shallots. Cook for 1-2 minutes until fragrant.
  5. Carefully pour in the chicken broth (or water) and bring the mixture to a simmer. Add the star anise and soy sauce, then cover and simmer for 10 minutes.
  6. Remove the cover and take out the star anise. Discard them carefully.
  7. Add sliced mushrooms, uncooked noodles, and bok choy. Simmer for 5-8 minutes until the noodles and bok choy are tender. Season to taste.
  8. Divide the soup into bowls and garnish with sesame seeds, the green parts of green onions, and red pepper flakes if you like some heat.

How to Serve Ginger Garlic Noodle Soup with Bok Choy

Serve the soup hot in bowls. It can be enjoyed on its own or paired with a side of crusty bread. Feel free to sprinkle extra sesame seeds or red pepper flakes on top for added flavor.

How to Store Ginger Garlic Noodle Soup with Bok Choy

To store the soup, let it cool to room temperature. Transfer it to an airtight container and place it in the refrigerator. It can last for up to 3 days. If storing for longer, consider freezing the soup. Just make sure to leave some space in the container as the soup will expand when frozen.

Tips to Make Ginger Garlic Noodle Soup with Bok Choy

  • Use fresh ginger and garlic for the best flavor.
  • If you want more protein, you can add cooked chicken or tofu.
  • Adjust the spice level by adding more or fewer red pepper flakes.

Variation

You can switch out the bok choy for other greens like spinach or kale. You can also use different types of mushrooms for varying flavors.

FAQs

1. Can I make this soup vegan?

Yes! Just use vegetable broth in place of chicken broth and ensure your soy sauce is gluten-free if needed.

2. How can I make this soup spicier?

You can add more red pepper flakes or some sliced fresh chili peppers to increase the heat.

3. Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time and store it in the fridge or freezer. Just add the noodles and bok choy before serving to ensure they stay fresh and tender.

Ginger Garlic Noodle Soup with Bok Choy

A warm and comforting noodle soup combining ginger, garlic, and bok choy, perfect for a quick meal or when you’re feeling under the weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon olive oil
  • 3 pieces shallots (diced)
  • 1 bunch green onions (chopped, green and white divided)
  • 4 cloves garlic (minced)
  • 2 tablespoons ginger (fresh, minced) Use fresh for the best flavor.
  • 5.5 cups low sodium chicken broth (or vegetable broth for vegan)
  • 2 whole star anise Remove after simmering.
  • 2 tablespoons soy sauce (or Tamari for a Gluten Free option)
For the remaining ingredients
  • 10 oz crimini mushrooms (sliced)
  • 6 oz rice noodles Add at the end of cooking.
  • 1.5 heads bok choy (roughly chopped)
  • Sesame seeds (for topping)
  • Red pepper flakes (for topping) Use to taste.

Method
 

Preparation
  1. Heat 1-2 tablespoons of olive oil in a medium-sized stockpot over medium heat.
  2. Add the diced shallots and mix well. Cook for 4-5 minutes until they turn translucent and soften. Stir often.
  3. Chop the end off each green onion—keeping the white part separate from the green part. Set the green part aside for topping. Finely chop the white part.
  4. Add the white part of the green onions, minced garlic, and ginger to the shallots. Cook for 1-2 minutes until fragrant.
Cooking
  1. Carefully pour in the chicken broth (or water) and bring the mixture to a simmer. Add the star anise and soy sauce, then cover and simmer for 10 minutes.
  2. Remove the cover and take out the star anise. Discard them carefully.
  3. Add sliced mushrooms, uncooked noodles, and bok choy. Simmer for 5-8 minutes until the noodles and bok choy are tender. Season to taste.
  4. Divide the soup into bowls and garnish with sesame seeds, the green parts of green onions, and red pepper flakes if you like some heat.

Notes

Let the soup cool to room temperature before storing. It can be refrigerated for up to 3 days or frozen for longer storage. Use fresh ginger and garlic for the best flavor.