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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.
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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.