Description
Warm and comforting noodle soup infused with ginger and garlic, featuring bok choy and rice noodles for a nourishing meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 shallots, diced
- 1 bunch green onions, chopped (green and white parts 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 gluten-free)
- 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)
Instructions
- Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
- Add the diced shallots and cook for 4-5 minutes until translucent.
- Add the white parts of the green onions, minced garlic, and ginger to the pot. Cook for 1-2 minutes until fragrant.
- Pour in the chicken stock and bring to a simmer, adding star anise and soy sauce. Cover and simmer for 10 minutes.
- Remove the star anise from the soup.
- Add sliced mushrooms, noodles, and bok choy, and simmer for 5-8 minutes until tender.
- Season to taste, divide into bowls, and garnish with sesame seeds, green onions, and red pepper flakes.
Notes
For best flavor, add bok choy and noodles last to preserve crunch. You can customize the soup for vegan diets by using vegetable broth and tamari.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 generous bowl (roughly 2 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg