Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms

My son was home from school sick recently and I wanted to make him soup for lunch to help soothe his sore throat. After looking online, I found a recipe on The Forked Spoon for this ginger garlic noodle soup with bok choy and shiitake mushrooms, and since my son loves Asian flavors, I knew he would enjoy it. I stuck pretty close to the recipe but I didn’t have star anise so I left it out and I used shiitake mushrooms instead of cremini. The soup smelled amazing while it simmered and tasted wonderful. My son ate a big bowlful, and although he couldn’t really taste it due to a terribly stuffed nose, he said it felt nice on his throat. I had a big bowl and thought it was wonderful – especially the bok choy.

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

Heat the vegetable oil and sesame oil in a large soup pot 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. 

Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Course: Soup

Cuisine: Asian

Servings: 2 - 4

Author: Pam - For the Love of Cooking / Original by The Forked Spoon

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

• Heat the vegetable oil and sesame oil in a large soup pot 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.

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