Ginger Garlic Noodle Soup with Bok Choy Recipe
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.
- 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
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
- Heat the oil: Heat 1 tablespoon of olive oil in a medium-sized stockpot over medium heat to start building the soup base flavor.
- 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.
- 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.
- 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.
- 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.
- Remove star anise: Take off the lid and carefully remove the star anise pieces, discarding them to avoid overpowering bitterness.
- 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.
- 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
