Ginger Garlic Noodle Soup with Bok Choy

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

The most popular recipe on my blog, this Bok Choy Soup remains a personal favorite thanks to its delicious simplicity. If you love this bok choy soup you may also enjoy Udon Noodle Soup with Bok Choy and Poached Egg or Kimchi Ramen Noodle Soup.

I have made a lot of soup in my life. Creamy soups, brothy soups, vegetable soups, and meaty soups. I’ve made them all. However, if I had to pick one soup to eat for the rest of my life it would be this Ginger Garlic Noodle Soup with Bok Choy. This Bok Choy Soup is that good.

WHY THIS IS THE BEST GINGER GARLIC NOODLE SOUP WITH BOK CHOY

1. The broth. The key to a delicious and memorable brothy soup is the broth. Unfortunately, achieving this wonderous broth often takes HOURS (anyone here ever made Phở). The broth in this Bok Choy Soup? Twenty minutes, my friends.  Thirty minutes tops.
2.  It tastes a lot like Phở. Ok, I know, this is basically the same as what I said above. But it deserves two points because it kinda blows my mind a little.
3. It’s like chicken noodle soup…but better.
4. This Bok Choy Soup will fight your flu. Now, I can’t claim that it will cure anything (I’m not a doctor), but things like ginger and garlic are there to help when you feel like crap.
5. It’s completely customizable. In other words, you have the base, but that doesn’t mean you can’t go wild with it. This bok choy soup loves all the veggies and really loves shrimp.

INGREDIENTS

• 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

1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
2. 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.
3. 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.
4. 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.
5. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
6. Remove lid from the pot and carefully remove and discard each star anise from the soup.
7. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
8. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

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