Jessica Randhawa
Vegan Ginger Garlic Noodle Soup With Bok Choy
This nutritious, comforting, and flu-fighting soup comes together in just 20 minutes and is easily adaptable by adding tofu, vegetables, and spicy chilis.
February 2, 2024
This fragrant soup from The Forked Spoon blogger Jessica Randhawa has a fiery kick from immune-boosting ginger and garlic—and is perfectly cozy on a rainy day.
What you need:
1 tablespoon olive oil
3 shallots, diced
1 bunch green onions, chopped, green and white divided
4 cloves garlic, minced
2 tablespoons minced fresh ginger
5½ cups low-sodium vegetable broth
2 whole star anise
2 tablespoons soy sauce
2½ ounces cremini mushrooms, sliced
6 ounces rice noodles
1-1/2 heads bok choy, roughly chopped
1 teaspoon sesame seeds, for topping
¼ teaspoon red pepper flakes, for topping
What you do:
- In a medium-sized stockpot over medium heat, warm oil. Into pot, add shallots, stir, and cook over medium heat for 5 minutes, or until shallots turn translucent and start to soften, stirring often. Add white part of green onions, garlic, and ginger to shallots and mix. Cook, stirring occasionally, for 2 more minutes, or until garlic and ginger is fragrant.
- Into pot, pour stock and bring to a simmer. Add star anise and soy sauce, cover, and continue to simmer for 10 minutes.
- Remove lid from pot and carefully remove and discard each star anise from soup. Add mushrooms, noodles, and bok choy to pot and simmer for 6 minutes, or until noodles and bok choy are tender.
- Divide soup between bowls and garnish with sesame seeds, green parts of green onions, and red pepper flakes.
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