Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 2
This nutritious Ginger Garlic Noodle Soup with Bok Choy is a very comforting dish that you can easily make at home in under twenty minutes. It is my favorite flu-fighting recipe made with homemade vegetarian broth, noodles, mushrooms, and baby bok choy. A versatile recipe that is perfect as is. If you desire, you can also add shrimp, chicken, some spicy chilies, or your preferred vegetables.
INGREDIENTS
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3 shallots – diced
1 tbsp olive oil
4 cloves garlic – minced
1 bunch of green onions – chopped, green and white divided
2 tbsp ginger – fresh, minced
6 ounces rice noodles
5.5 c. low sodium chicken broth – or vegetable broth for vegan
2 whole star anise
10 ounces crimini mushrooms – sliced
2 tbsp soy sauce – or Tamari for a Gluten Free option
1.5 heads bok choy – roughly chopped
red pepper flakes – topping
sesame seeds – topping
How to make Ginger Garlic Noodle Soup with Bok Choy
Step 1: In a medium-sized stockpot, heat 1 to 2 tbsp olive oil over medium heat. Once the oil is hot, add the diced shallots to the pot. Stir and cook for about 4 to 5 minutes until the shallots are translucent and begin to soften.
Step 2: After chopping the end of each green onion, divide the white part from the green part. Chop and set aside. In the meantime, finely chop the white part of the green onion.
Step 3: To the shallots in the pot, add the white part of the green onions, minced garlic, and ginger. Cook for another 1 to 2 minutes, stirring often until the garlic and ginger are aromatic.
Step 4: Into the pot, pour in the chicken stock or water. Or you can add both. Bring to a simmer. Then, add the star anise along with the soy sauce. Put the lid on and simmer for about 10 minutes. Uncover and take/discard the star anise.
Step 5: To the pot, add the sliced mushrooms along with the uncooked noodles, and bok choy. Let everything simmer for an additional 5 to 8 minutes or until the noodles and bok choy are tender. At this point, season according to taste.
Step 6: Between bowls, divide the soup and garnish each serving with sesame seeds, the green parts of green onions, and red pepper flakes (optional). Serve and enjoy!
NUTRITIONAL FACTS:
Calories: 647kcal | Carbohydrates: 110g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1781mg | Potassium: 3055mg | Fiber: 10g | Sugar: 14g | Vitamin A: 28270IU | Vitamin C: 290.6mg | Calcium: 768mg | Iron: 9.1mg
Ingredients
- 3 shallots - diced
- 1 tbsp olive oil
- 4 cloves garlic - minced
- 1 bunch of green onions - chopped, green and white divided
- 2 tbsp ginger - fresh, minced
- 6 ounces rice noodles
- 5.5 c. low sodium chicken broth - or vegetable broth for vegan
- 2 whole star anise
- 10 ounces crimini mushrooms - sliced
- 2 tbsp soy sauce - or Tamari for a Gluten Free option
- 1.5 heads bok choy - roughly chopped
- red pepper flakes - topping
- sesame seeds - topping
Instructions
Step 1: In a medium-sized stockpot, heat 1 to 2 tbsp olive oil over medium heat. Once the oil is hot, add the diced shallots to the pot. Stir and cook for about 4 to 5 minutes until the shallots are translucent and begin to soften.
Step 2: After chopping the end of each green onion, divide the white part from the green part. Chop and set aside. In the meantime, finely chop the white part of the green onion.
Step 3: To the shallots in the pot, add the white part of the green onions, minced garlic, and ginger. Cook for another 1 to 2 minutes, stirring often until the garlic and ginger are aromatic.
Step 4: Into the pot, pour in the chicken stock or water. Or you can add both. Bring to a simmer. Then, add the star anise along with the soy sauce. Put the lid on and simmer for about 10 minutes. Uncover and take/discard the star anise.
Step 5: To the pot, add the sliced mushrooms along with the uncooked noodles, and bok choy. Let everything simmer for an additional 5 to 8 minutes or until the noodles and bok choy are tender. At this point, season according to taste.
Step 6: Between bowls, divide the soup and garnish each serving with sesame seeds, the green parts of green onions, and red pepper flakes (optional). Serve and enjoy!
