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 you need a warm, nourishing meal. Aromatic ginger and garlic combined with fresh vegetables and tender noodles make it both satisfying and healthy.

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 for 4-5 minutes, stirring often, until the shallots are translucent and softened.
3. Step 3: Separate the green and white parts of the green onions by chopping the ends and setting aside the green parts for garnish. 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: Pour in the chicken or vegetable broth, then add the star anise and soy sauce. Bring the soup to a simmer, cover, and cook for 10 minutes.
6. Step 6: Remove the lid and carefully discard the star anise from the soup.
7. Step 7: Add the sliced mushrooms, uncooked rice noodles, and chopped bok choy to the pot. Simmer for 5-8 minutes until the noodles and bok choy are tender. Taste and season if needed.
8. Step 8: Divide the soup into bowls and garnish with sesame seeds, the reserved green parts of the green onions, and red pepper flakes if desired.

Tips & Variations

• For a vegan version, use vegetable broth and Tamari instead of chicken broth and soy sauce.
• Rinse rice noodles in cold water before adding to prevent sticking if preferred.
• Add a protein like shredded chicken or tofu for extra heartiness.
• Adjust the amount of ginger and garlic to suit your taste for more or less spice.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the noodles absorb too much liquid during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice noodles with soba, udon, or even spaghetti, but cooking times may vary accordingly.

How can I make this soup spicier?

Add more fresh ginger, a dash of chili oil, or extra red pepper flakes to increase the heat level to your liking.

Ginger Garlic Noodle Soup with Bok Choy Recipe

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★★★★★

4.9 from 84 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A comforting and flavorful Ginger Garlic Noodle Soup with Bok Choy, combining aromatic shallots, fresh ginger, garlic, tender bok choy, and mushrooms in a savory broth with rice noodles. This easy-to-make soup is perfect for a light meal or cozy dinner and can be adapted for vegan and gluten-free diets.

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Ingredients

Scale 1x2x3x

Sauté Base

• 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

Broth

• 5.5 cups low sodium chicken broth (or vegetable broth for vegan)
• 2 whole star anise
• 2 tablespoons soy sauce (or Tamari for Gluten Free)

Main Ingredients

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

Toppings

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

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Instructions

1. Heat the oil and sauté shallots: In a medium-sized stockpot over medium heat, heat 1 tablespoon of olive oil. Add the diced shallots and cook for 4-5 minutes until they become translucent and soften, stirring frequently to prevent burning.
2. Prepare the green onions: Chop the green onions, separating the white parts from the green tops. Set the green parts aside for garnish. Finely chop the white parts to add to the soup base.
3. Add aromatics: To the softened shallots, add the chopped white green onions, minced garlic, and minced ginger. Cook for 1-2 minutes, stirring occasionally, until fragrant.
4. Add broth and simmer with star anise: Carefully pour the chicken or vegetable broth into the pot. Add the two whole star anise pods and soy sauce. Cover and simmer for 10 minutes to develop flavor.
5. Remove star anise: Remove the lid and carefully take out and discard the star anise pods from the broth.
6. Add mushrooms, noodles, and bok choy: Stir in the sliced crimini mushrooms, rice noodles, and chopped bok choy. Simmer uncovered for 5-8 minutes, or until noodles and bok choy are tender. Taste and adjust seasoning if needed.
7. Serve and garnish: Divide the soup into bowls. Top with sesame seeds, reserved green parts of green onions, and a sprinkle of red pepper flakes if desired. Serve hot.

Notes

• Use vegetable broth instead of chicken broth for a vegan option.
• Substitute soy sauce with Tamari for a gluten-free version.
• Adjust red pepper flakes to control spice level or omit for a milder soup.
• Rice noodles cook quickly; avoid overcooking to maintain texture.
• Star anise adds subtle licorice flavor; you can reduce to 1 pod if preferred.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

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