GINGER GARLIC NOODLE SOUP
This ginger
and garlic soup is one of my favorite dishes to cook on cold winter evenings.
It is warm, comforting and full of delicious flavors. Plus, it's incredibly
easy to prepare and completely vegetarian!
Ingredients
- 6 oz rice noodles
- 4 cloves garlic - minced
- 3 shallots - diced
- 2 whole star anise
- 2 tbsp ginger - fresh, minced
- 10 oz crimini mushrooms - sliced
- 5.5 cups low sodium chicken broth - or water for vegan
- 1.5 heads bok choy - roughly chopped
- 1 bunch green onions - chopped, green and white divided
- red pepper flakes - for topping
- sesame seeds - for topping
- 1 tbsp olive oil
- 2 tbsp soy sauce - or Tamari for a Gluten Free option
Instructions
First, heat
1 to 2 tablespoons olive oil in a medium pot over medium heat.
Then, add
the diced shallots to the oil and mix well. Cook over medium heat for 4-5
minutes, or until the shallots become translucent and begin to soften. Stir
often.
Chop the end
of each green onion by dividing the white part from the green part. Chop and
reserve the green part for garnish. Meanwhile, finely chop the white part of
each green onion.
Add the
white part of the green onions, the minced garlic and the ginger to the
shallots and mix. Cook, stirring occasionally, for 1 to 2 minutes or until the
garlic and ginger are fragrant.
Carefully
pour the chicken broth or water (or mixture) into the pan and bring to a boil.
In the pan, add the star anise and soy sauce. Cover and simmer 10 minutes.
Remove the
lid from the pan and carefully remove and discard each star anise from the
soup.
Add the
sliced mushrooms, uncooked noodles and bok choy to the pan and simmer for 5-8
minutes, or until the noodles and bok choy are tender.
Season as desired.
Divide soup
between bowls and garnish with sesame seeds, green parts of green onions and
red pepper flakes (if desired).
Happy
Cooking Time.
