Description
A comforting and flavorful noodle soup featuring tender bok choy, fragrant ginger and garlic, mushrooms, and rice noodles simmered in a savory broth with star anise and soy sauce. This quick and easy 20-minute recipe is perfect for a light yet satisfying meal, with options to make it vegan or gluten-free.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 3 shallots, diced
- 1 bunch green onions, chopped (white and green parts separated)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 5.5 cups low sodium chicken broth (or vegetable broth for vegan)
- 2 whole star anise
- 2 tablespoons soy sauce (or Tamari for a Gluten Free option)
Main Ingredients
- 10 oz crimini mushrooms, sliced
- 6 oz rice noodles
- 1.5 heads bok choy, roughly chopped
Garnishes
- Sesame seeds, for topping
- Green parts of green onions, for topping
- Red pepper flakes, for topping (optional)
Instructions
- Heat oil and sauté shallots: Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat. Add diced shallots and cook, stirring often, for 4-5 minutes until translucent and softened.
- Prepare green onions: Separate the white and green parts of the green onions. Finely chop the white parts and set the green parts aside for garnish.
- Add aromatics: Add the chopped white green onions, minced garlic, and minced ginger to the pot with shallots. Cook while stirring occasionally for 1-2 minutes until fragrant.
- Add broth and seasonings: Carefully pour in the chicken or vegetable broth. Add the star anise and soy sauce. Cover and simmer for 10 minutes to infuse flavors.
- Remove star anise: Remove the lid and carefully take out and discard the star anise pods from the soup.
- Add mushrooms, noodles, and bok choy: Stir in sliced mushrooms, uncooked rice noodles, and chopped bok choy. Simmer uncovered for 5-8 minutes until noodles and bok choy are tender. Taste and adjust seasoning as needed.
- Serve and garnish: Divide the soup into bowls and garnish with sesame seeds, green parts of green onions, and red pepper flakes if desired.
Notes
- To make this recipe vegan, substitute chicken broth with vegetable broth and use Tamari instead of soy sauce for a gluten-free option.
- Adjust red pepper flakes to taste for desired spiciness.
- Rice noodles cook quickly, so watch carefully to avoid overcooking and becoming mushy.
- Star anise adds a subtle licorice flavor; ensure to remove all pods before serving.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days. Reheat gently on stovetop.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian