Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms
Servings 2 - 4
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:
- Chili oil
- Soy sauce
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 they are translucent and 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 will eventually soak up all the extra broth so if you aren't serving the whole pot right away, I recommend that you cook the rice noodles separately per package instructions, and add to the leftover soup when serving.