Ginger Garlic Noodle Soup with Bok Choy
, Serves 2
A brothy rice noodle soup built on shallots, ginger and star anise, with mushrooms and bok choy.
| 1 tbsp olive oil | Soften shallots in oil, 4-5 min | Add onion whites, garlic, ginger, 1-2 min | Add broth, star anise, soy; simmer 10 min | Remove star anise; add mushrooms, noodles, bok choy | Simmer 5-8 min until tender | Ladle; top with greens, sesame, flakes |
| 3 shallots, diced | ||||||
| 1/2 bunch green onions, white parts, chopped | ||||||
| 4 cloves garlic, minced | ||||||
| 2 tbsp fresh ginger, minced | ||||||
| 1.3 L low sodium chicken broth (or vegetable broth for vegan) | ||||||
| 2 whole star anise | ||||||
| 2 tbsp soy sauce (or tamari for gluten free) | ||||||
| 285 g crimini mushrooms, sliced | ||||||
| 170 g rice noodles | ||||||
| 1 1/2 heads bok choy, roughly chopped | ||||||
| 1/2 bunch green onions, green parts, chopped (for topping) | ||||||
| sesame seeds (for topping) | ||||||
| red pepper flakes (for topping) |
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