Mushroom Bok Choy Garlic Ginger Soup
Updated: Jun 10
The other day I told someone they could make a batch of beautiful, Asian-inspired soup to last them days in as little as 20 minutes. They thought I was lying, so I gave them this recipe. This is my go-to when I want a big bowl of comfort served up quick!
Ready In: 20 minutes
2 tbsp olive oil
1 cup shallots, diced
2 or 3 cloves garlic, crushed
2 tbsp fresh ginger, minced
5.5 cups reduced-salt vegetable stock (chicken stock also works)
2 whole star anise
2 tbsp soy sauce
300g mushrooms, sliced (I used portobello mushrooms)
2 heads bok choy, roughly cu
200g noodles (I used sweet potato noodles, but glass noodles would also work)
chili flakes and extra sliced shallots to garnish (optional)
Step 1. Heat 2 tbsp olive oil in a medium-sized pot over medium heat and add the shallots. Cook for 4-5 minutes, or until the shallots start to soften
Step 2. Add the garlic and ginger to the shallots and mix. Cook, stirring occasionally for 1-2 minutes or until garlic and ginger is fragrant
Step 3. Pour the stock into the pot and bring to a simmer. Add the star anise and soy sauce. Cover and continue to simmer for 10 minutes
Step 4. Remove and discard each star anise. 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
Step 5. Divide soup between bowls and garnish with chili flakes and extra sliced shallots if desired
Notes: If you can’t find star anise, substitute with cinnamon sticks. Chicken and or prawn would well with this dish if you’re after additional protein sources.
Storage: Store in the fridge for up to 4 days. You may enjoy this cold or re-heated.
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