Ginger Garlic Noodle Soup with Bok Choy

Ginger Garlic Noodle Soup with Bok Choy

Ingredients

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1 tbsp olive oil

3 shallots, diced

1 bunch green onions, chopped, green and white divided

4 cloves garlic, minced

2 tbsp ginger, fresh, minced

5.5 cups low sodium chicken broth, or water for vegan

2 whole star anise

2 tbsp 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

 

Instructions

• Heat 1-2 tablespoons vegetable oil during a medium-sized pot over medium heat.

• To the oil add the diced shallots and blend well. Cook over medium heat for 4-5 minutes, or till the shallots flip clear and begin to melt. Stir often.

• Chop the tip off of every inexperienced onion- dividing the white half from the inexperienced half. Chop and put aside the inexperienced half for topping. Meanwhile, finely chop the white a part of every onion.

• Add the white a part of the inexperienced onions, minced garlic, and ginger to the shallots and blend. Cook, stirring often, for 1-2 minutes or till garlic and ginger is sweet-smelling.

• fastidiously pour the broth or water (or mix) into the pot and convey to a simmer. To the pot add the star anise and soy. cowl and still simmer for ten minutes.

• take away lid from the pot and punctiliously take away and discard every star anise from the soup.

• Add the sliced mushrooms, raw noodles, and bok choy to the pot and simmer for 5-8 minutes, or till noodles and bok choy square measure tender. Season to style.

• Divide soup between bowls and garnish with herb seeds, the inexperienced components of inexperienced onions and red pepper flakes (if desired).