Ginger Garlic Noodle Soup with Bok Choy



Ingredients


  1. 1 tbsp olive oil
  2. 3 shallots - diced
  3. 1 bunch green onions - chopped, green and white divided
  4. 4 cloves garlic - minced
  5. 2 tbsp ginger - fresh, minced
  6. 5.5 cups low sodium chicken broth - or water for vegan
  7. 2 whole star anise
  8. 2 tbsp soy sauce - or Tamari for a Gluten Free option
  9. 10 oz crimini mushrooms - sliced
  10. 6 oz rice noodles
  11. 1.5 heads bok choy - roughly chopped
  12. sesame seeds - for topping
  13. red pepper flakes - for topping


Instructions


  • Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove lid from the pot and carefully remove and discard each star anise from the soup.
  • 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.
  • 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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