Ginger Garlic Noodle Soup with Bok Choy Recipe

Introduction

This Ginger Garlic Noodle Soup with Bok Choy is a comforting and flavorful dish, perfect for a cozy meal any day. Packed with fresh ginger, garlic, and tender vegetables, it delivers warmth and nourishment in every bowl.

Ingredients

• 1 tablespoon olive oil
• 3 shallots, diced
• 1 bunch green onions, chopped (green and white parts divided)
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, 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 (optional)

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a medium-sized stockpot over medium heat.
2. Step 2: Add the diced shallots to the oil and cook for 4-5 minutes, stirring often, until translucent and soft.
3. Step 3: Separate the white and green parts of the green onions. Finely chop the white parts and set the green parts aside for garnish.
4. Step 4: Add the white parts of the green onions, minced garlic, and ginger to the pot with shallots. Cook, stirring occasionally, for 1-2 minutes until fragrant.
5. Step 5: Pour in the chicken or vegetable broth, then add the star anise and soy sauce. Cover and simmer for 10 minutes.
6. Step 6: Remove the lid and carefully take out and discard the star anise pieces.
7. Step 7: Add the sliced mushrooms, uncooked rice noodles, and chopped bok choy to the pot. Simmer for 5-8 minutes until the noodles and bok choy are tender. Taste and adjust seasoning if needed.
8. Step 8: Divide the soup into bowls and garnish with sesame seeds, reserved green onions, and red pepper flakes if desired.

Tips & Variations

• For a vegan option, use vegetable broth and Tamari instead of chicken broth and soy sauce.
• Substitute crimini mushrooms with shiitake or button mushrooms for different flavors.
• Add a soft-boiled egg on top for extra protein and richness.
• If you like it spicy, increase the amount of red pepper flakes or add a dash of chili oil.
• Use fresh ginger whenever possible for the best aromatic flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water as the noodles absorb liquid and may thicken the soup. It is best to avoid freezing this soup, as the texture of the bok choy and noodles may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice noodles with udon, soba, or even thin egg noodles depending on your preference and availability.

How can I make this soup spicier?

Add extra red pepper flakes while cooking or garnish individual bowls with chili oil or fresh sliced chilies to increase the heat level.

Ginger Garlic Noodle Soup with Bok Choy Recipe

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★★★★★

4.8 from 67 reviews

A comforting and flavorful Ginger Garlic Noodle Soup with Bok Choy, featuring a savory broth infused with ginger, garlic, star anise, and soy sauce, combined with tender crimini mushrooms, rice noodles, and fresh bok choy. This quick and easy soup is perfect for a nutritious, warming meal, topped with sesame seeds and green onions for a delightful finish.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 3 shallots, diced
• 1 bunch green onions, chopped and divided (white and green parts separated)
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, 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)

Main Ingredients

• 10 oz crimini mushrooms, sliced
• 6 oz rice noodles
• 1.5 heads bok choy, roughly chopped

Toppings

• Sesame seeds, for topping
• Red pepper flakes, for topping (optional)

Instructions

1. Heat the oil: Heat 1 tablespoon of olive oil in a medium-sized stockpot over medium heat to start building the soup base flavor.
2. Sauté shallots: Add the diced shallots to the oil and cook, stirring often, for 4-5 minutes until they become translucent and soften, which enhances their sweetness.
3. Prepare green onions: Separate the white and green parts of the green onions; finely chop the white parts to add to the soup and reserve the green parts for garnishing later.
4. Add aromatics: To the shallots, add the white parts of the green onions, minced garlic, and fresh ginger. Cook while stirring for 1-2 minutes until fragrant to release their flavors.
5. Add broth and simmer: Carefully pour in the chicken or vegetable broth, then add star anise and soy sauce. Cover and simmer gently for 10 minutes to infuse the broth with the spices.
6. Remove star anise: Take off the lid and carefully remove the star anise pieces, discarding them to avoid overpowering bitterness.
7. Add mushrooms, noodles, and bok choy: Stir in the sliced mushrooms, uncooked rice noodles, and chopped bok choy. Simmer for 5-8 minutes until the noodles and bok choy are tender. Adjust seasoning as needed.
8. Serve and garnish: Divide the soup into bowls and top with sesame seeds, chopped green onion greens, and red pepper flakes if desired for a little heat.

Notes

• You can easily make this soup vegan by substituting vegetable broth for chicken broth.
• Use Tamari instead of soy sauce for a gluten free option.
• Adjust the amount of red pepper flakes according to your spice preference.
• If you prefer softer noodles, let them soak in hot water before adding to the soup.
• This soup is best enjoyed fresh but can be refrigerated for up to 3 days.

Keywords: ginger garlic noodle soup, bok choy soup, Asian noodle soup, healthy soup, gluten free noodle soup, vegan soup option