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5.0 from 6 votes

Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 - 4
Course: Soup
Cuisine: Asian

Ingredients

  • 2 tsp vegetable oil
  • 1 tsp toasted sesame oil
  • 1 large shallot, diced
  • 2 green onions, sliced, (green and white portions separated)
  • 4 cloves of garlic, minced
  • 1 tbsp fresh ginger, minced
  • Pinch of crushed red pepper flakes, if desired
  • 5 cups chicken broth (or vegetable broth)
  • 2 tbsp soy sauce
  • 8 shiitake mushrooms, stems removed, sliced thinly
  • 1 head of bok choy, ends trimmed, (I left them whole but feel free to chop them up if desired)
  • 4 oz thin rice noodles (See side note up above)
Serving:
  • Chili oil
  • soy sauce

Instructions

    Cup of Yum
  1. Heat the vegetable oil and sesame oil in a large Dutch oven over medium heat.
  2. Add the shallot, and cook, stirring often for 3-4 minutes, or until they are translucent and started to soften.
  3. Add the white portion of the green onion along with the ginger, garlic, and crushed red pepper flakes; cook, stirring constantly, for 1 minute.
  4. Add the chicken broth and bring it to a simmer. Add the soy sauce then cover with a lid and simmer for 10 minutes. 
  5. 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.
  6. 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.
  7. 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.