Spicy Ginger Bok Choy Soup with Noodles
Spicy ginger bok choy soup with noodles is a nutritious, comforting, flu-fighting soup made with chicken bone broth, lots of ginger, garlic, bok choy, and ramen noodles. Easy to make and so healing.Â
My daughter woke up feeling sick, so I decided to make her this comforting spicy ginger bok choy soup recipe from Naturally Ella. This Asian noodle soup recipe was quick and easy to make, smelled amazing while it simmered, and made my daughter feel a bit better. There is something so healing about a good broth with lots of ginger & garlic–it always makes me feel better. This soup was delicious, drizzled with some spicy chili crisp, and it would also be wonderful with a soft-boiled egg.
Spicy Ginger Bok Choy Soup with Noodles
Soup:
- ½ tbsp olive oil
- ½ tbsp hot chili oil
- 1 head baby bok choy, bottom white portion sliced into thin strips, green leafy portion sliced into strips, white/green portions separated
- 2 scallions, sliced thinly, white and green portions separated **Green portion used for serving
- 1½ tbsp fresh ginger, minced
- 5Â cloves of garlic, minced
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper, to taste
- 4 cups chicken broth
- 2Â (3 oz)Â packages of dried ramen noodles, discard the seasoning packet
- ½-1 tbsp soy sauce, if desired, to taste
- sriracha, if desired, to taste
For Serving:
- Green portion of the sliced scallions
- Fresh cilantro, chopped
- Toasted sesame seeds
- Spicy chili crisp **Click the link up above for the recipe
How to Make Spicy Ginger Bok Choy Soup with Noodles
Heat the olive oil and chili oil in a saucepan over medium-high heat. Add the white portions of the bok choy and scallions. Cook, stirring often, for 2 minutes.
Add the ginger, garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1 minute.
Add the bone broth and increase the heat to high, and bring it to a boil. Add the ramen noodles and green portion of the bok choy and cook, stirring occasionally, for 2 minutes. Remove from the heat and add soy sauce and sriracha to taste.
Use tongs to divide the noodles between two soup bowls, then top each bowl of noodles evenly with the broth.
Serve soup immediately, along with the remaining dark green portion of the scallions, fresh cilantro, toasted sesame seeds, and spicy chili crisp on the side. Enjoy.
Equipment
Ingredients
Soup:
- ½ tbsp olive oil
- ½ tbsp hot chili oil
- 1 head baby bok choy, bottom white portion sliced into thin strips, green leafy portion sliced into strips, white/green portions separated
- 2 scallions, sliced thinly, white and green portions separated **Green portion used for serving
- 1½ tbsp fresh ginger, minced
- 5 cloves of garlic, minced
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper, to taste
- 4 cups chicken bone broth
- 2 (3 oz) packages of dried ramen noodles, discard the seasoning packet
- ½-1 tbsp soy sauce, if desired, to taste
- sriracha, if desired, to taste
For Serving:
- Green portion of the sliced scallions
- Fresh cilantro, chopped
- Toasted sesame seeds
- Spicy chili crisp **Click the link up above for the recipe
Instructions
- Heat the olive oil and chili oil in a saucepan over medium-high heat. Add the white portions of the bok choy and scallions. Cook, stirring often, for 2 minutes.
- Add the ginger, garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1 minute.
- Add the bone broth and increase the heat to high, and bring it to a boil. Add the ramen noodles and green portion of the bok choy and cook, stirring occasionally, for 2 minutes. Remove from the heat and add soy sauce and sriracha to taste.
- Use tongs to divide the noodles between two soup bowls, then top each bowl of noodles evenly with the broth.
- Serve soup immediately, along with the remaining dark green portion of the scallions, fresh cilantro, toasted sesame seeds, and spicy chili crisp on the side. Enjoy.
I love bok choy! This looks like a wonderful meal for noodle fans.
Your prep time says 2 hours, 15 minutes?! Oops.
Katie,
It sure did! Typo. Thank you for letting me know, I have fixed the recipe card.
-Pam
Being somewhat confined to my recliner, my go-to activity is watching Diners, Drive-ins, and Dives and Guy visits plenty of noodle places where he often oohs and aahs over the tasty broth and yours looks like it might be one of those. I may have to become a fan as I’m not sure I’ve ever had ramen.
Love any and all noodles! And particularly like them in soup. Wow, this is SUCH a wonderful one — real winner. Thanks!
My kind of soup. Yum