Ginger Garlic Noodle Soup with Bok Choy Recipe
A comforting and flavorful Ginger Garlic Noodle Soup featuring fresh bok choy, mushrooms, and rice noodles simmered in a fragrant broth infused with star anise, ginger, and garlic. This easy-to-make soup is perfect for a nourishing meal and can be adapted to be vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 3 shallots, diced
- 1 bunch green onions, chopped (green and white 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
- 10 oz crimini mushrooms, sliced
- 6 oz rice noodles
- 1.5 heads bok choy, roughly chopped
Toppings
- Sesame seeds
- Red pepper flakes (optional)
Instructions
- Heat the oil: Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat to prepare the base for sautéing the aromatics.
- Sauté shallots: Add the diced shallots to the pot and cook for 4-5 minutes until translucent and softened, stirring often to prevent burning and develop sweetness.
- Prepare green onions: Separate the green onions by chopping off their ends, dividing the white and green parts. Set aside the chopped green parts for garnish and finely chop the white parts to add to the soup.
- Cook aromatics: Add the white parts of green onions, minced garlic, and minced ginger to the shallots. Stir and cook for 1-2 minutes until fragrant, building the soup’s flavor base.
- Add broth and seasonings: Carefully pour in the chicken or vegetable broth, then add the star anise and soy sauce. Cover the pot, bring to a simmer, and let it cook for 10 minutes to infuse the broth with aromatic flavors.
- Remove star anise: Remove the lid and carefully discard the star anise pods to avoid overpowering the soup with their strong flavor.
- Add remaining ingredients: Add the sliced mushrooms, uncooked rice noodles, and chopped bok choy to the pot. Simmer for 5-8 minutes until the noodles are tender and bok choy is cooked through. Adjust seasoning to taste.
- Serve and garnish: Divide the soup into bowls, then top with sesame seeds, the reserved green parts of the green onions, and red pepper flakes if desired for a touch of heat.
Notes
- For a vegan version, substitute vegetable broth for chicken broth and use Tamari to keep it gluten-free.
- Rice noodles cook quickly; avoid overcooking to maintain their texture.
- You can adjust the number of star anise pods based on your preference for their licorice-like taste.
- Red pepper flakes are optional but add a nice spicy kick.
- Feel free to add other vegetables like bok choy stems or carrots for extra nutrition and texture.
Keywords: ginger garlic noodle soup, bok choy soup, rice noodle soup, gluten free noodle soup, vegan noodle soup, mushroom noodle soup, Asian soup recipe
