Ginger Garlic Noodle Soup with Bok Choy Recipe

Introduction

This Ginger Garlic Noodle Soup with Bok Choy is a comforting and fragrant dish perfect for chilly days. Packed with fresh ginger, garlic, and tender vegetables, it comes together quickly and offers a deliciously warm meal that’s both nutritious and satisfying.

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 diced shallots to the oil and cook for 4-5 minutes, stirring often, until translucent and softened.
3. Step 3: Separate the green onions by chopping off the ends to divide the green and white parts. 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 for 1-2 minutes, stirring occasionally, until fragrant.
5. Step 5: Carefully pour in the chicken broth (or vegetable broth) and bring to a simmer. Add the star anise and soy sauce. Cover and simmer for 10 minutes.
6. Step 6: Remove the lid, then carefully remove and discard the star anise from the soup.
7. Step 7: Add sliced mushrooms, uncooked rice noodles, and chopped bok choy to the pot. Simmer for 5-8 minutes until noodles and bok choy are tender. Adjust seasoning to taste.
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

• Use tamari instead of soy sauce for a gluten-free version that doesn’t compromise on flavor.
• For added protein, include cooked shredded chicken or tofu.
• Adjust red pepper flakes to your preferred spice level or leave them out for a milder soup.
• Swap rice noodles for soba or udon for a different texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat until hot, adding a little broth or water if the noodles absorb too much liquid.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable broth instead of chicken broth and ensure your soy sauce or tamari is vegan-friendly.

How do I prevent the rice noodles from becoming mushy?

Add the rice noodles toward the end of cooking and simmer just until tender, usually 5 to 8 minutes. Avoid overcooking by keeping an eye on their texture.

Ginger Garlic Noodle Soup with Bok Choy Recipe

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4.6 from 331 reviews

A flavorful and aromatic Ginger Garlic Noodle Soup with Bok Choy, featuring a savory broth infused with star anise, fresh ginger, and garlic, loaded with crimini mushrooms, tender bok choy, and rice noodles. Perfect as a warming, light meal with fresh garnishes like green onions, sesame seeds, and a touch of red pepper flakes.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Broth 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
• 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)

Soup 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)

Instructions

1. Heat the oil and sauté shallots: Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat. Add diced shallots and cook for 4-5 minutes, stirring often, until translucent and softened.
2. Prepare green onions: Chop the green onions, separating the white parts from the green parts. Finely chop the white parts and set aside the green parts for garnish.
3. Sauté aromatics: Add the minced garlic, minced ginger, and white parts of green onions to the pot with the shallots. Cook, stirring occasionally, for 1-2 minutes until fragrant.
4. Add broth and seasonings: Pour in the chicken or vegetable broth, then add star anise and soy sauce. Cover and bring to a simmer, cooking for 10 minutes to develop flavor.
5. Remove star anise: Remove the lid and carefully take out the star anise pieces from the broth, discarding them.
6. Add mushrooms, noodles, and bok choy: Add sliced crimini mushrooms, rice noodles (uncooked), and chopped bok choy to the pot. Simmer for 5-8 minutes until noodles and bok choy are tender.
7. Season and serve: Taste and season the soup as needed. Divide into bowls and garnish with sesame seeds, green onion greens, and a sprinkle of red pepper flakes if desired.

Notes

• Use vegetable broth instead of chicken broth for a vegan version.
• Substitute Tamari for soy sauce to make the dish gluten free.
• Adjust red pepper flakes according to your spice preference.
• If rice noodles are thick, soak them briefly in warm water before adding to the soup to reduce cooking time.
• Garnishing with sesame seeds adds a nice crunch and subtle nutty flavor.

Keywords: ginger garlic noodle soup, bok choy soup, Asian noodle soup, crimini mushroom soup, healthy noodle soup, vegan noodle soup option, gluten free noodle soup