Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms
User Reviews
5
6 reviews
Excellent
Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 tsp vegetable oil
- 1 tsp sesame oil toasted
- 1 shallot large, diced
- 2 green onions sliced, green and white portions separated
- 4 garlic cloves, minced
- 1 tbsp ginger fresh, minced
- crushed red pepper flakes pinch, if desired
- 5 cups chicken broth or vegetable broth
- 2 tbsp soy sauce
- 8 shiitake mushrooms stems removed, sliced thinly
- 1 bok choy I left them whole but feel free to chop them up if desired, head, ends trimmed
- 4 oz thin rice noodles (See side note up above)
Serving:
- Chili oil
- soy sauce
Instructions
- Heat the vegetable oil and sesame oil in a large Dutch oven over medium heat.
- Add the shallot, and cook, stirring often for 3-4 minutes, or until they are translucent and started to soften.
- Add the white portion of the green onion along with the ginger, garlic, and crushed red pepper flakes; cook, stirring constantly, for 1 minute.
- Add the chicken broth and bring it to a simmer. Add the soy sauce then cover with a lid and simmer for 10 minutes.
- Add the sliced mushrooms, bok choy, and rice noodles to the pot; simmer for 6-8 minutes, or until the noodles and bok choy are tender. Taste and season, if needed.
- Ladle into bowls then top with the green onion and toasted sesame seeds, if desired. Serve immediately with chili oil and soy sauce on the side. Enjoy.
- Side Note: The rice noodles will eventually soak up all the extra broth so if you aren't serving the whole pot right away, I recommend that you cook the rice noodles separately per package instructions, and add to the leftover soup when serving.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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