Ginger Garlic Noodle Soup with Bok Choy

Why You’ll Love This Recipe

The combination of ginger, garlic, and star anise gives this soup a unique depth of flavor that is both soothing and satisfying. The tender rice noodles soak up the rich, savory broth, while the bok choy adds a delightful crunch. Mushrooms provide an earthy note, and the optional red pepper flakes give just a touch of heat. It’s quick, easy to make, and full of healthy ingredients that will leave you feeling nourished and satisfied. Plus, it’s easy to make vegan by swapping the chicken broth for vegetable broth and using tamari in place of soy sauce.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat. Add the diced shallots and cook for 2-3 minutes until softened.
2. Add the chopped green onions (white parts) along with the minced garlic and ginger. Cook for another 2-3 minutes, stirring occasionally, until fragrant.
3. Pour in the chicken (or vegetable) broth and add the star anise. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to infuse the flavors.
4. Stir in the soy sauce (or tamari) and sliced crimini mushrooms. Continue to simmer for another 5 minutes, allowing the mushrooms to soften.
5. While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
6. Add the chopped bok choy to the soup and cook for 2-3 minutes, until the leaves are tender but still vibrant.
7. To serve, divide the cooked rice noodles into bowls, then ladle the hot broth and vegetables over the noodles.
8. Garnish with sesame seeds, chopped green onions (green parts), and a sprinkle of red pepper flakes for some extra heat, if desired.

Servings and Timing

• Servings: 4
• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes

Variations

• Vegan version: Use vegetable broth and tamari instead of soy sauce for a fully plant-based soup.
• Protein boost: Add tofu or cooked chicken for added protein.
• Spice it up: Increase the red pepper flakes or add a splash of chili oil to make the soup spicier.
• Noodles: If you don’t have rice noodles, feel free to substitute with any noodles you have on hand, such as udon or soba.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the soup in a pot over medium heat until warmed through. If the noodles have absorbed too much of the broth, you may need to add a bit more broth or water when reheating.

FAQs

1. Can I use other vegetables instead of bok choy?

Yes, you can substitute bok choy with other leafy greens like spinach, kale, or napa cabbage.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time, but it’s best to store the noodles separately to prevent them from becoming too soft when reheated.

3. Can I make this soup gluten-free?

Yes, by using tamari instead of soy sauce and ensuring your rice noodles are gluten-free, this soup can be made entirely gluten-free.

4. Can I use dried mushrooms instead of fresh ones?

Yes, dried mushrooms can be used. Just be sure to rehydrate them in warm water before adding them to the broth, and then slice them as needed.

5. Is this soup spicy?

This soup has a mild spice from the ginger and red pepper flakes, but it’s easily adjustable. You can reduce the amount of red pepper flakes or omit them entirely for a milder version.

6. Can I freeze this soup?

This soup is not ideal for freezing due to the noodles, as they tend to get mushy when thawed. It’s best to freeze the broth and cook fresh noodles when ready to serve.

7. What can I use if I don’t have star anise?

If you don’t have star anise, you can substitute with a small amount of ground cinnamon or cloves for a similar aromatic effect.

8. Can I add more protein to this soup?

Yes, you can add tofu, shredded chicken, or even shrimp for extra protein in the soup.

9. How can I adjust the saltiness of the broth?

You can adjust the saltiness by reducing the amount of soy sauce or tamari and using a low-sodium broth. Taste the broth before serving and add extra seasoning as needed.

10. Can I use regular noodles instead of rice noodles?

Yes, you can use other noodles like udon or soba noodles if you prefer.

Conclusion

Ginger Garlic Noodle Soup with Bok Choy is a perfect balance of comforting warmth and vibrant flavors. The combination of fresh ginger, garlic, soy sauce, and star anise creates a rich and aromatic broth, while the bok choy and mushrooms add texture and nutrition. This soup is a quick, easy, and healthy option that can easily be customized to suit your preferences. Whether you’re looking for a light meal or a satisfying bowl of comfort food, this soup is sure to become a favorite!

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