Ginger Garlic Noodle Soup with Bok Choy
This Ginger Garlic Noodle Soup with Bok Choy combines fresh ginger and garlic with savory mushrooms and bok choy, creating a fragrant and flavorful bowl of comfort. It’s quick, healthy, and customizable, making it a perfect meal for any occasion, whether you’re craving something light or filling. Vegan-friendly and easy to make, this soup is a soothing option with just the right balance of heat and umami.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup, Comfort Food, Vegan
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
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
Instructions
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Heat olive oil in a large pot over medium heat. Add the diced shallots and cook for 2-3 minutes until softened.
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Add the chopped green onions (white parts) along with the minced garlic and ginger. Cook for another 2-3 minutes, stirring occasionally, until fragrant.
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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.
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Stir in the soy sauce (or tamari) and sliced crimini mushrooms. Continue to simmer for another 5 minutes, allowing the mushrooms to soften.
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While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
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Add the chopped bok choy to the soup and cook for 2-3 minutes, until the leaves are tender but still vibrant.
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To serve, divide the cooked rice noodles into bowls, then ladle the hot broth and vegetables over the noodles.
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Garnish with sesame seeds, chopped green onions (green parts), and a sprinkle of red pepper flakes for some extra heat, if desired.
Notes
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 for extra spice.
Noodles: Substitute rice noodles with udon or soba if preferred.
