Description
This Ginger Garlic Noodle Soup with Bok Choy is a comforting, flavorful, and easy-to-make Asian-inspired soup. Combining fragrant ginger and garlic with tender bok choy, shiitake mushrooms, and rice noodles in a savory broth enriched with star anise and soy sauce, this dish is perfect for a quick weeknight meal or a cozy lunch. It is naturally gluten-free when made with tamari, and can also be adapted to vegan by using vegetable broth.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 3 shallots, diced
- 1 bunch green onions (white and green parts separated and chopped)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
Soup & Vegetables
- 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
Garnishes
- Sesame seeds (for topping)
- Red pepper flakes (optional, for topping)
- Green parts of green onions (reserved for topping)
Instructions
- Heat Olive Oil: Heat 1 tablespoon olive oil in a medium-sized stockpot over medium heat to create a base for the soup’s aromatic flavors.
- Sauté Shallots: Add the diced shallots to the oil and cook for 4-5 minutes until translucent and softened, stirring frequently to prevent burning and ensure even cooking.
- Prep Green Onions: Separate the green onions by chopping off the root ends. Set aside the green parts for garnishing. Finely chop the white parts for the soup base.
- Add Aromatics: Stir the white parts of the green onions, minced garlic, and fresh ginger into the shallots. Cook for 1-2 minutes until fragrant, giving the soup its signature aromatic foundation.
- Add Broth and Simmer: Carefully pour in the chicken or vegetable broth. Add the star anise and soy sauce. Bring to a simmer, cover, and let it cook gently for 10 minutes to infuse flavors.
- Remove Star Anise: Remove the lid and carefully fish out the star anise pods to prevent overpowering the broth.
- Add Mushrooms, Noodles, and Bok Choy: Add sliced crimini mushrooms, rice noodles, and roughly chopped bok choy to the pot. Simmer for 5-8 minutes until noodles are tender and bok choy is wilted but still vibrant.
- Serve and Garnish: Ladle the soup into bowls and top with reserved green onion greens, sesame seeds, and red pepper flakes according to your taste preference.
Notes
- You can substitute rice noodles with any preferred gluten-free noodle to keep the dish gluten-free.
- Use vegetable broth instead of chicken broth to make this recipe vegan.
- Adjust soy sauce quantity to lower sodium if desired, or use a low-sodium tamari.
- Red pepper flakes add a spicy kick—use sparingly for mild heat or omit if you prefer no spice.
- Star anise should be removed before serving as it is not edible whole.
- For extra protein, consider adding tofu or shredded chicken during the final simmer step.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
