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Ginger Garlic Noodle Soup Bok Choy

Ginger Garlic Noodle Soup Bok Choy

Ginger Garlic Noodle Soup with Bok Choy is a nutritious, soothing, and influenza battling twenty-minute formula made with a veggie lover stock, noodles, mushrooms, and infant bok choy. You can without much of a stretch make this Bok Choy Soup your own by including chicken, shrimp, zesty stews, or different veggies. 

The most mainstream formula on my blog, this Bok Choy Soup stays an undisputed top choice gratitude to its flavorful straightforwardness. 

I have made a great deal of soup in my life. Velvety soups, brothy soups, vegetable soups, and substantial soups. I've made them all. Notwithstanding, on the off chance that I needed to pick one soup to eat for an incredible remainder it would be this Ginger Garlic Noodle Soup with Bok Choy.


1.       The stock. The way in to a scrumptious and critical brothy soup is the stock. Shockingly, accomplishing this wonderous stock regularly takes HOURS (figure out how to make bone stock here!). The stock in this Bok Choy Soup? Twenty minutes, my companions. Thirty minutes tops.
2.       It tastes a great deal like Phở. Alright, I know, this is essentially equivalent to what I said previously. In any case, it merits two focuses in light of the fact that it kinda knocks my socks off a bit.
3.       It resembles chicken noodle soup… yet better.

4.       This Bok Choy Soup will battle your influenza. Presently, I can't guarantee that it will fix anything (I'm not a specialist), yet things like ginger and garlic are there to help when you feel like poop.
5.       It's totally adaptable. As such, you have the base, yet that doesn't mean you can't go wild with it. This bok choy soup adores all the veggies and truly cherishes shrimp.


  • Shallots and green onions (white AND green parts)
  • Ginger
  • Garlic
  • Low-sodium chicken broth (or veggie broth/water to keep it vegan)
  • Soy sauce (or Tamari to keep it gluten-free)
  • Bok Choy
  • Mushrooms
  • Rice noodles
  • Star Anise
That’s the basic overall list of what you need to make this awesome soup. You’ll also need salt, pepper, and red chili flakes.
What is star anise? 

This is one of the most incessant inquiries I get from perusers wanting to make this formula. Each and every other fixing is genuinely simple to discover, however entire star anise? What's this? Star anise is the seed unit from the product of the Illicium verum plant. Formed like a star, star anise has six to eight focuses, each containing a solitary seed.

This Ginger Garlic Noodle Soup with Bok Choy Recipe calls for 2 entire star anise. The star anise isn't intended to be eaten. I rehash you don't eat the entire star anise. Star anise gives magnificent flavor to soup, sauces, and marinades, yet tastes horrendous when eaten entirety. Expel the seed case subsequent to stewing the stock.
What does star anise pose a flavor like? Star anise is a blend of sweet, zesty (not the bean stew sort of hot), and fundamentally the same as licorice. As somebody who for the most part despises licorice, I promise you won't feel like your slurping a bowl of licorice (except if you neglect to expel the star anise cases and chomp into one)

Since a you few have asked, I did a little research and this is the thing that I have found.
        Baby bok choy and Bok choy are essentially very similar things.
        The contrast is that child bok choy is collected before creating littler, progressively delicate leaves.
        This implies that infant bok choy is a lot better than bok choy and is regularly served straightforwardly in soups (gracious HAY!) or even in plates of mixed greens.
        Bok choy, then again, is a lot heartier, ideal for longer cooking occasions as in mix frys.

All things considered, this Ginger Garlic Noodle Soup with Bok Choy could actually deal with either infant bok choy or bok choy. Simply recollect that bok choy will be somewhat progressively harsh and less sweet.

Bok Choy Soup Frequently Asked Questions 

1.       Can I freeze this soup? Truly and no. Truly, you may totally freeze the stock. In any case, I don't suggest freezing this soup with the vegetables or the noodles. Luckily, the vegetables and noodles in this bok choy soup take just minutes to warm together.
2.       Do I pre-cook the noodles? No nooooo. Rice noodles cook excessively quick. Add the noodles to the stock only a couple of moments before you are prepared to eat.
3.       Does this bok choy soup taste great extra? Like freezing, this soup can be eaten extra however tastes best new except if, obviously, you make a major cluster of stock and keep the vegetables and noodles isolated.


  • 1 tbsp olive oil
  • 3 shallots - diced
  • 1 bunch green onions - chopped, green and white divided
  • 4 cloves garlic - minced
  • 2 tbsp ginger - fresh, minced
  • 5.5 cups low sodium chicken broth - or water for vegan
  • 2 whole star anise
  • 2 tbsp soy sauce - or Tamari for a Gluten Free option
  • 10 oz crimini mushrooms - sliced
  • 6 oz rice noodles
  • 1.5 heads bok choy - roughly chopped
  • sesame seeds - for topping
  • red pepper flakes - for topping


1.        Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
  1. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
  2. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
  3. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
  4. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
  5. Remove lid from the pot and carefully remove and discard each star anise from the soup.
  6. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
  7. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).


  1. Not everyone loves the taste of star anise. However, I find that it plays a crucial role in the flavor of the broth. That said, if you hate it or don't have any on hand, I have found cinnamon sticks to be a good substitute.
  2. Need a little protein? Don't be shy about adding some chopped chicken or shrimp to the soup approximately 5 minutes before serving (assuming the chicken has been previously cooked).
  3. For a lower sodium diet, you can substitute low sodium soy sauce, and/or substitute unsalted chicken broth.
Garnish with Cilantro optional.