How to make it
Heat the olive oil in a medium-sized stockpot over medium heat. Add the shallots and cook over for 4-5 minutes or until the shallots turn translucent and soften.
Toss in the white part of the green onions, garlic, and Lee Kum Kee Minced Ginger. Mix until combined. Cook, stirring occasionally, for 1-2 minutes until garlic and ginger are fragrant.
Pour the chicken broth into the pot and bring it to a simmer. Add in the star anise and Lee Kum Kee Panda Brand Premium Cooking Soy Sauce. Cover and simmer for 10 minutes.
Remove the lid and remove the star anise from the soup. Add the mushrooms, rice noodles, and bok choy to the pot. Simmer for 5-8 minutes or until noodles and bok choy are tender. Season with salt and pepper to taste.
Divide soup between bowls. Garnish with sesame seeds, the green parts of green onions and red chili flakes. Enjoy!