1bulb of baby bok choychopped and divided (stalk/leafy greens)
5green onionschopped and divided (green/white)
5clovesof garlicminced
1tbspfresh ginger pasteor finely minced
1tbspsoy sauce
2tsptoasted sesame oil
4cupsof good vegetable or chicken broth
4oznoodles of choiceI used leftover spaghetti noodles, cooked
1large handful of baby spinach
Srirachato 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.