Garlic Ginger Noodle Soup with Winter Greens
This healthy and aromatic garlic ginger noodle soup with winter greens is on the table in 30 minutes and is perfect for the cold and flu season!
We’ve all been feeling under the weather recently, and nothing makes us feel better around here than homemade soup. After looking through the fridge, I grabbed some leftover noodles, bok choy, and spinach to make a pot of this aromatic garlic ginger noodle soup with winter greens. Soups with lots of garlic, ginger, and greens seem to be extra healing, and we all love the Asian flavors. This simple and comforting soup disappeared quickly and we all thought it was delicious.
Garlic Ginger Noodle Soup with Winter Greens
Ingredients:
- 2 tsp olive oil
- 1/4 small yellow onion, diced
- 1 bulb of baby bok choy, chopped and divided (stalk/leafy greens)
- 5 green onions, chopped and divided (green/white)
- 5 cloves of garlic, minced
- 1 tbsp fresh ginger paste, or finely minced
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 4 cups of good vegetable or chicken broth
- 4 oz noodles of choice (I used leftover spaghetti noodles), cooked
- 1 large handful of baby spinach
- Sriracha, to taste
Serving:
- Spicy chili crisp
- Lime wedges
- Soy sauce
How to Make Garlic Ginger Noodle Soup with Winter Greens
Heat the olive oil in a small Dutch oven over medium-high heat. Add the onion, the white portion of the green onion, and the white stalk portion of the bok choy and cook stirring often, for 3-4 minutes, until softened.
Add the minced garlic and ginger paste and cook stirring constantly for 30 seconds. Add the soy sauce and toasted sesame oil and cook stirring constantly for 30 seconds. Add the broth and bring to a light boil. Reduce the heat and simmer for 15 minutes.
Add the cooked noodles, leafy bok choy greens, and spinach to the broth. Taste the soup and add some sriracha, to taste, if desired. Side Note: If you don’t have leftover cooked noodles, cook the noodles directly in the broth until al dente before adding the leafy greens.
Serve immediately topped with the green portion of the green onions, and served with spicy chili crisp, lime wedges, and soy sauce on the side. Enjoy.
Equipment
- Small Dutch Oven or Soup Pot
Ingredients
Soup Ingredients:
- 2 tsp olive oil
- ¼ small yellow onion diced
- 1 bulb of baby bok choy chopped and divided (stalk/leafy greens)
- 5 green onions chopped and divided (green/white)
- 5 cloves of garlic minced
- 1 tbsp fresh ginger paste or finely minced
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 4 cups of good vegetable or chicken broth
- 4 oz noodles of choice I used leftover spaghetti noodles, cooked
- 1 large handful of baby spinach
- Sriracha to taste
For Serving:
- Spicy chili crisp
- Lime wedges
- Soy sauce
Instructions
- Heat the olive oil in a small Dutch oven over medium-high heat. Add the onion, the white portion of the green onion, and the white stalk portion of the bok choy and cook stirring often, for 3-4 minutes, until softened.
- Add the minced garlic and ginger paste and cook stirring constantly for 30 seconds.
- Add the soy sauce and toasted sesame oil and cook stirring constantly for 30 seconds.
- Add the broth and bring to a light boil. Reduce the heat and simmer for 15 minutes.
- Add the cooked noodles, leafy bok choy greens, and spinach to the broth. Taste the soup and add some sriracha, to taste, if desired. Side Note: If you don't have leftover cooked noodles, cook the noodles directly in the broth until al dente before adding the leafy greens.
- Serve immediately topped with the green portion of the green onions, and served with spicy chili crisp, lime wedges, and soy sauce on the side. Enjoy.
That’s a bowl of comfort and deliciousness!
very nice will make tomorrow with fresh garden greens. Bareese chard a great chard. tops can sub for spinach lettuce. stems par boiled salted water then sauce in olive lots garlic den add wet torn tops sauce add some chili flakes for hear great side dish. thank you.