Ginger Garlic Noodle Soup with Bok Choy


  • 1 tbsp olive oil
  • 3 shallots, diced (can use 1 large onion instead)
  • 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 (optional)
  • 2 tbsp soy sauce (or Tamari for a Gluten Free option)
  • 295g mushrooms, sliced
  • 170g rice noodles
  • 1.5 heads bok choy (roughly chopped)
  • sesame seeds (for topping)
  • red pepper flakes (for topping)


  • Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove lid from the pot and carefully remove and discard each star anise from the soup.
  • 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.
  • Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).