Ginger Garlic Noodle Soup with Bok Choy
What You Will Need
Ingredients
- 1 Tbsp. olive oil
- 3 shallots, diced
- 1 bunch green onions, sliced and green and white parts separated
- 4 garlic cloves, minced
- 2 Tbsp. Lee Kum Kee Minced Ginger
- 5 ½ cups chicken broth
- 2 star anise
- 10 oz. crimini mushrooms, sliced
- 6 oz. uncooked rice noodles
- 1 ½ heads bok choy, roughly chopped
- sesame seeds, for garnish
- red chili flakes, for topping
Seasoning
- 2 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
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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.
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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.
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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.
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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.
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Divide soup between bowls. Garnish with sesame seeds, the green parts of green onions and red chili flakes. Enjoy!
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