Ginger Garlic Noodle Soup with Bok Choy Recipe
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.
- 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
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
- Heat the oil: In a medium-sized stockpot, heat 1 to 2 tablespoons of olive oil over medium heat to prepare for sautéing aromatics.
- 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.
- 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.
- 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.
- 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.
- Remove star anise: Take off the lid, and carefully remove and discard the whole star anise pods from the pot to avoid overpowering bitterness.
- 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.
- 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
