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 any day of the week. Its fragrant broth, tender vegetables, and delicate noodles come together in a warm bowl that’s both nourishing and delicious.

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, stirring often, for 4-5 minutes until translucent and softened.
3. Step 3: Separate the green onions by chopping off the ends and dividing the white parts from the green. Set aside the green parts for garnish and finely chop the white parts.
4. Step 4: Add the white parts of the green onions, minced garlic, and ginger to the shallots. Cook, stirring occasionally, for 1-2 minutes until fragrant.
5. Step 5: Carefully pour in the chicken or vegetable broth and bring to a simmer. Add the star anise and soy sauce, then cover and simmer for 10 minutes.
6. Step 6: Remove the lid and carefully discard the star anise pieces from the soup.
7. Step 7: Stir in the sliced mushrooms, uncooked rice noodles, and bok choy. Simmer for 5-8 minutes until the noodles and bok choy are tender. Taste and adjust seasoning as needed.
8. Step 8: Divide the soup into bowls and garnish with sesame seeds, the reserved green onion parts, and red pepper flakes if desired.

Tips & Variations

• For a vegan version, use vegetable broth and tamari instead of chicken broth and soy sauce.
• Feel free to add a protein such as tofu or shredded chicken for a heartier meal.
• Adjust the heat by increasing or reducing the red pepper flakes to suit your taste.
• If you don’t have star anise, you can substitute with a small piece of cinnamon stick for a similar warm aroma.

Storage

Store any 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 broth and become softer after storing, so you can add a splash of broth or water when reheating to adjust consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of rice noodles?

Yes, you can substitute with dried noodles, but be sure to adjust the cooking time according to the package instructions so they don’t overcook.

What can I do if I don’t have bok choy?

You can replace bok choy with other leafy greens like spinach, kale, or Swiss chard. Add them towards the end of cooking to keep their texture tender but vibrant.

Ginger Garlic Noodle Soup with Bok Choy Recipe

Print Recipe

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4.6 from 98 reviews

A flavorful and comforting Ginger Garlic Noodle Soup featuring tender bok choy, earthy crimini mushrooms, and aromatic spices in a savory broth. This easy-to-make soup offers an inviting mix of textures and a fragrant blend of ginger, garlic, and star anise, perfect for a nourishing meal any day.

• Author: Cleo
• 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

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Soup Base

• 1 tablespoon olive oil
• 3 shallots, diced
• 1 bunch green onions, chopped (white and green parts divided)
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 5.5 cups low sodium chicken broth (or vegetable broth for vegan option)
• 2 whole star anise
• 2 tablespoons soy sauce (or tamari for gluten free option)

Main Ingredients

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

Toppings

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

Instructions

1. Heat oil and cook shallots: In a medium-sized stockpot over medium heat, warm 1 tablespoon olive oil. Add the diced shallots and cook for 4-5 minutes, stirring frequently until they become translucent and soft.
2. Prepare green onions: Separate the white and green parts of the green onions. Finely chop the white parts; set the green parts aside for garnishing later.
3. Sauté aromatics: Add the chopped white parts of the green onions, minced garlic, and minced ginger to the softened shallots. Stir and cook for 1-2 minutes until fragrant.
4. Add broth and seasonings: Carefully pour in the chicken or vegetable broth. Add the star anise and soy sauce. Bring the mixture to a simmer, cover, and cook for 10 minutes to infuse the flavors.
5. Remove star anise: Uncover the pot and carefully remove and discard the star anise pods from the soup.
6. Add mushrooms, noodles, and bok choy: Stir in the sliced mushrooms, uncooked rice noodles, and chopped bok choy. Simmer uncovered for 5-8 minutes, until the noodles and bok choy are tender.
7. Season and serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with sesame seeds, green parts of green onions, and red pepper flakes if desired.

Notes

• You can substitute chicken broth with vegetable broth to make this soup vegan.
• Use tamari instead of soy sauce for a gluten-free version.
• Rice noodles cook quickly; do not overcook to avoid mushy texture.
• Adjust red pepper flakes according to your preferred level of spice.
• Star anise provides a unique flavor but should not be eaten whole; remove before serving.

Keywords: Ginger Garlic Soup, Bok Choy Soup, Rice Noodles, Crimini Mushrooms, Easy Asian Soup, Gluten Free Soup