A Quick Bok Choy Soup (Ginger Garlic Noodle Soup with Bok Choy )
Ginger Garlic Noodle Soup with Bok Choy :Ginger Garlic Noodle Soup with Bok Choy is a quick, nutritious, and comforting recipe that’s perfect for fighting off the flu. This 20-minute soup features a savory vegetarian broth, rice noodles, mushrooms, and baby bok choy. It’s versatile enough to customize with chicken, shrimp, spicy chilis, or additional vegetables.
This recipe is a standout on my blog and a personal favorite due to its simplicity and delicious flavor. If you enjoy this bok choy soup, you might also like homemade chicken noodle soup, kimchi ramen noodle soup, or a quick garlic bok choy stir-fry.
What Makes This Soup Special
Quick Broth: The key to an amazing soup is its broth, which traditionally takes hours to develop. However, this Bok Choy Soup boasts a rich, flavorful broth ready in just 20-30 minutes.
Pho-Like Taste: The broth has a depth of flavor reminiscent of Phở, offering a complex and satisfying taste in a fraction of the time.
Comfort Food :This soup is like chicken noodle soup, but with a flavorful twist and added health benefits from the ginger and garlic, which can help boost your immune system.
Ingredients
.7cups vegetable or chicken broth
.2 tablespoons vegetable oil
.1 large onion, finely chopped
.5-6 cloves garlic, minced
. 2 inches fresh ginger, peeled and minced
.1 tablespoon soy sauce (or Tamari for a gluten-free option)
.1 tablespoon rice vinegar .1 tablespoon sesame oil .1 teaspoon chili paste (optional for heat)
.Salt and pepper to taste
For the Noodles and Vegetables: 200 grams (about 7 ounces) rice noodles or your preferred noodles
3 cups baby bok choy, chopped
2 carrots, julienned
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced -1 1 cup snow peas
3 green onions, chopped
Optional Toppings:
Fresh cilantro, chopped
Lime wedges
Sesame seeds
Sliced red chili
Boiled eggs, halved
!!!Instructions!!!
1. Prepare the Ingredients:
Mince the garlic and ginger, chop the onions, julienne the carrots, and slice the bell pepper, mushrooms, and green onions. Chop the bok choy into bite-sized pieces.
2. Make the Soup Base:
Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger, sautéing for another 2-3 minutes until fragrant.
3. Add the Broth:
Pour in the vegetable or chicken broth. Stir in the soy sauce, rice vinegar, sesame oil, and chili paste (if using). Bring to a boil, then reduce the heat and simmer for 10 minutes to meld the flavors.
4. Cook the Noodles:
While the broth is simmering, cook the noodles according to the package instructions. Drain and set aside.
5. Add Vegetables to the Soup:
Add the chopped bok choy, carrots, bell pepper, mushrooms, and snow peas to the pot. Simmer for another 5-7 minutes, until the vegetables are tender but still crisp.
6.Combine and Serve:
Divide the cooked noodles among serving bowls. Ladle the hot soup and vegetables over the noodles.
Garnish with chopped green onions and any optional toppings such as cilantro, lime wedges, sesame seeds, sliced red chili, or halved boiled eggs.
Tips for the Best Soup
1. Quality Broth: Use a high-quality vegetable or chicken broth for the best flavor. Homemade broth will make the soup even more delicious.
2. Noodle Choice: Rice noodles are a great gluten-free option, but any noodle can work. Soba, udon, or even spaghetti can be used.
3. Spice Level: Adjust the heat by adding more chili paste or sliced red chilies. For a milder soup, omit the chili paste.
4. Protein Addition: Include tofu, shredded chicken, or shrimp for extra protein. Cook them separately and add to the soup before serving.
5. Fresh Herbs: Fresh herbs like cilantro or Thai basil add a burst of freshness. Add them just before serving to maintain their vibrant flavor.
6. Vegetable Variations: Use any vegetables you have on hand. Broccoli, spinach, or zucchini are all great additions.
!! Nutritional Information (Approximate per serving)!!
Calories: 245-265
Protein: 6g
Carbohydrates: 40g
Dietary Fiber: 5g
Sugars: 6g
Fat: 8g
Saturated Fat: 1g
Sodium: 840-848mg
!!Notes!!
This Ginger Garlic Noodle Soup with Bok Choy combines savory and fresh flavors, making it a perfect meal for both comfort and health. Its versatility allows for adjustments based on dietary needs and preferences. The ginger and garlic not only enhance the broth’s flavor but also provide anti-inflammatory and immune-boosting properties, making this soup particularly beneficial during cold and flu season.
For storing leftovers, keep the noodles and soup base separate to prevent the noodles from becoming too soft. Reheat the broth and vegetables, then add the noodles just before serving.
!! Difference Between Bok Choy and Baby Bok Choy!!
Baby bok choy and bok choy are essentially the same plant, but baby bok choy is harvested earlier, resulting in smaller, more tender leaves. This makes baby bok choy sweeter and ideal for soups and salads, while bok choy is heartier and better for longer cooking times, such as in stir-fries.
!!Frequently Asked Questions!!
Can I freeze this soup?
Yes, you can freeze the broth, but I do not recommend freezing the soup with vegetables or noodles. The vegetables and noodles take only minutes to heat together.
Do I pre-cook the noodles?
No, rice noodles cook quickly. Add them to the broth a few minutes before serving.
Does this soup taste good as leftovers?
This soup tastes best fresh, but leftovers can be stored if the broth and vegetables are kept separate from the noodles.
Enjoy your homemade Ginger Garlic Noodle Soup with Bok Choy! This nourishing dish is sure to be a favorite with family and friends, offering warmth and comfort in every bowl.
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