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 comforting. 

My daughter woke up not feeling well recently so I decided to make her a comforting bowl of soup from a recipe I found on Naturally Ella. This Asian noodle soup recipe was so quick and easy to make, smelled amazing while it simmered, and made my daughter feel a bit better. My son had a bowl & loved it too. There is something so healing about a good bone broth with lots of ginger & garlic–it always makes me feel better. This soup was delicious with some spicy chili crisp on the side and it would also be wonderful with a soft-boiled egg.

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 with the remaining dark green portion of the scallions, fresh cilantro, toasted sesame seeds, and spicy chili crisp on the side. Enjoy.

Spicy Ginger Bok Choy Soup with Noodles

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Course: Soup

Cuisine: Asian

Servings: 2

Author: Adapted by Pam - For the Love of Cooking / Original by Naturally Ella

Equipment

• Large Saucepan or Small Dutch Oven

Ingredients

Soup:

• ½ tbsp olive oil
• ½ tbsp hot chile 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 then increase the heat to high and bring it to a boil. Once boiling, 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 with the remaining dark green portion of the scallions, fresh cilantro, toasted sesame seeds, and spicy chili crisp on the side. Enjoy.

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