Ginger Garlic Noodle Soup with Bok Choy

Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with homemade vegetarian broth, noodles, mushrooms, and baby bok choy. Easily make it your own by adding chicken, shrimp, spicy chilis, or other veggies.

Ginger Garlic Noodle Soup with Bok Choy

Ingredients
  1. 1 tbsp olive oil
  2. 3 shallots - diced
  3. 1 bunch green onions - chopped, green and white divided
  4. 4 cloves garlic - minced
  5. 2 tbsp ginger - fresh, minced
  6. 5.5 cups low sodium chicken broth - or water for vegan
  7. 2 whole star anise
  8. 2 tbsp soy sauce - or Tamari for a Gluten Free option
  9. 10 oz crimini mushrooms - sliced
  10. 6 oz rice noodles
  11. 1.5 heads bok choy - roughly chopped
  12. sesame seeds - for topping
  13. red pepper flakes - for topping

Instructions
  • Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
  • To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
  • Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
  • Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.