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Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms
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Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms

Course Soup
Cuisine Asian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 - 4
Author Pam - For the Love of Cooking / Original by The Forked Spoon

Equipment

  • Large Dutch Oven or Soup Pot

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:

Instructions

  • Heat the vegetable oil and sesame oil in a large Dutch oven over medium heat.
  • Add the shallot and cook, stirring often, for 3-4 minutes, or until translucent and have 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 eventually will soak up all the extra broth, so if you aren't serving the whole pot right away, I recommend you cook the rice noodles separately according to the package instructions and add them to the leftover soup when serving.