Ginger Garlic Noodle Soup with Bok Choy Recipe

Introduction

This Ginger Garlic Noodle Soup with Bok Choy is a warm, comforting dish perfect for chilly days or when you need a flavorful, soothing meal. Packed with fresh ginger, garlic, and wholesome vegetables, it’s both nutritious and easy to make.

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 diced shallots to the oil and cook, stirring often, for 4-5 minutes until translucent and softened.
3. Step 3: Separate green onions by chopping off the ends. Divide white and green parts; finely chop whites and set green parts aside for garnish.
4. Step 4: Stir minced garlic, ginger, and chopped white green onions into the shallots. Cook for 1-2 minutes until fragrant, stirring occasionally.
5. Step 5: Carefully pour in chicken or vegetable broth. Add star anise and soy sauce. Cover and simmer for 10 minutes.
6. Step 6: Remove lid and take out the star anise pods from the pot, discarding them.
7. Step 7: Add mushrooms, rice noodles, and bok choy. Simmer for 5-8 minutes until noodles and bok choy are tender. Taste and season if needed.
8. Step 8: Serve soup in bowls and garnish with sesame seeds, green onion tops, and red pepper flakes if desired.

Tips & Variations

• Use gluten-free tamari instead of soy sauce to make this recipe gluten free.
• For a vegan version, substitute vegetable broth and omit any animal-based products.
• Try adding tofu or shredded chicken for extra protein.
• Add a squeeze of lime or a splash of rice vinegar for a bright, tangy twist before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. Note that noodles may absorb liquid over time, so add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, feel free to substitute rice noodles with other noodles like udon, soba, or even spaghetti if preferred. Adjust cooking times accordingly.

How can I make this soup spicier?

Add extra red pepper flakes during cooking or sprinkle on top when serving. You can also stir in a dash of chili oil for more heat and flavor.

Ginger Garlic Noodle Soup with Bok Choy Recipe

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4.4 from 136 reviews

This Ginger Garlic Noodle Soup with Bok Choy is a comforting and flavorful broth-based dish featuring tender rice noodles, fresh bok choy, aromatic ginger, garlic, and savory mushrooms. Enhanced with star anise and soy sauce, this soup offers a delightful balance of warmth and umami, perfect for a nourishing lunch or dinner.

• Author: mia
• 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

Main Ingredients

• 1 tablespoon olive oil
• 3 shallots, diced
• 1 bunch green onions, chopped (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 a vegan option)
• 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

For Garnish

• Sesame seeds
• Green parts of chopped green onions
• Red pepper flakes (optional)

Instructions

1. Heat the oil: In a medium-sized stockpot, heat 1 to 2 tablespoons of olive oil over medium heat to prepare for sautéing aromatics.
2. Sauté shallots: Add the diced shallots to the pot and cook for 4 to 5 minutes until they become translucent and soften, stirring frequently to prevent burning.
3. Prepare green onions: Separate the green onions by chopping off the ends, dividing the white parts from the green. Set the green parts aside for topping later, and finely chop the white parts to add to the soup base.
4. Add aromatics: Stir in the white parts of the green onions, minced garlic, and fresh ginger to the shallots. Cook for 1 to 2 minutes, stirring occasionally, until fragrant.
5. Simmer broth: Carefully pour in the chicken or vegetable broth, then add the star anise and soy sauce. Bring to a simmer, cover, and let it cook gently for 10 minutes to develop flavor.
6. Remove star anise: Take off the lid, and carefully remove and discard the whole star anise pods from the pot to avoid overpowering bitterness.
7. Add noodles, mushrooms, and bok choy: Add sliced mushrooms, uncooked rice noodles, and roughly chopped bok choy to the simmering broth. Cook for 5 to 8 minutes until noodles and bok choy are tender. Taste and adjust seasoning as needed.
8. Serve and garnish: Divide the soup evenly into bowls and garnish with sesame seeds, reserved green onion tops, and red pepper flakes if you like a little heat.

Notes

• For a vegan and gluten-free option, substitute chicken broth with vegetable broth and use Tamari instead of soy sauce.
• Adjust the amount of red pepper flakes according to your preferred spice level or omit entirely for a milder soup.
• The star anise imparts a subtle licorice flavor; ensure they are removed before serving to prevent bitterness.
• Rice noodles cook quickly; watch carefully to avoid overcooking and mushy texture.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Ginger Garlic Noodle Soup, Bok Choy Soup, Asian Noodle Soup, Healthy Soup, Gluten Free Recipe, Vegan Option, Comfort Food