Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms

My son was home from school sick recently, and I wanted to make him this ginger garlic noodle soup with bok choy and shiitake mushrooms soup from The Forked Spoon for lunch to help soothe his sore throat. The soup smelled amazing while it simmered and tasted wonderful. My son ate a big bowlful, and although he couldn’t taste it due to a stuffed nose, he said it felt nice on his throat. I had a big bowl and thought it was wonderful, especially the bok choy. This delicious Asian noodle soup recipe paired nicely with a drizzle of spicy chili crisp and a loaded Asian Kale salad.

Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms

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 below)

Serving:

• Spicy chili crisp
• Soy sauce

How to Make Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms

Heat the vegetable oil and sesame oil in a large Dutch oven or soup pot over medium heat. Add the shallot, and cook, stirring often, for 3-4 minutes, or until translucent and start 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 spicy chili crisp and soy sauce on the side.  Enjoy.

Side Note: The rice noodles eventually will soak up all the extra broth, so if you aren’t serving the whole pot right away, I recommend you cook the rice noodles separately according to the package instructions and add them to the leftover soup when serving.