Garlic Ginger Soup

a great light and flavorful soup for a cold wintery day

Prep Time 15

Cook Time 10

Course Dinner, lunch, Main Course, Soup

Servings 4

peel and finely dice shallots and set aside
3 shallots
peel and dice garlic cloves and ginger, then set aside
4 cloves garlic, 2 tbsp ginger
chop green onions and separate the white from the green and set aside
2 green onions
wash and chop bok choy into bite-sized pieces then set aside
3-4 heads baby bok choy
clean and slice mushrooms then set aside
2 cup chopped mushrooms
in a large and deep pan add a splash of olive oil and warm over medium heat.
splash olive oil
add shallots and sauté until they become transparent.
3 shallots
add the white parts of the green onion, garlic and ginger continue to cook just until it becomes fragrant.
4 cloves garlic, 2 tbsp ginger
add broth, soy sauce and star anise then simmer for 10 minutes
5 cup chicken broth, 2 tbsp soy sauce, 2 whole star anise
remove and discard star anise
2 whole star anise
add mushrooms and bok choy, cover and cook until bok choy has shrunk and you can stir it into the soup.
2 cup chopped mushrooms, 3-4 heads baby bok choy
simmer for 5-7 minutes until tender
cook rice noodles as directed on the package and drain
rice noodles
add noodles to your bowl and top with soup
garnish with the green part of onions and red pepper flakes.
red pepper flakes, 2 green onions

Keyword garlic, ginger, mushroom, soup