Ginger Garlic Noodle Soup with Bok Choy and Eggs

Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with homemade vegetarian broth, noodles, mushrooms, and baby Bok choy. Easily make it your own by adding chicken, shrimp, spicy chilis and boiled egg

Ingredients

  • 1 tablespoon Olive Oil
  • 3 Shallots (diced)
  • Green Onions (chopped, green and white divided)
  • 4 cloves Garlic (minced)
  • 2 tablespoons Ginger (fresh, minced)
  • 5 ½ cups Low Sodium Chicken Broth (or vegetable broth for vegan)
  • 2 Whole Star Anise
  • 2 tablespoons Soy Sauce (or Tamari for a Gluten Free option)
  • 10 ounces Mushrooms (sliced)
  • 6 ounces Rice Noodles
  • 1 ½ heads Bok Choy (roughly chopped)
  • add Red Pepper Flakes (for topping)
  • Add boiled eggs sliced to topping

Directions: 1. Slice white parts of Scallions Green chopped onions and 4-5 cloves of garlic place in large pot with ginger and 8 cups of water, bring to boil. 4-5 minutes, until the shallots and onions turn translucent and start to soften.3. Stir in tamari (soya souce) add 4 cups of chicken broth then add noodles until soft, add sliced mushrooms and Bok choy 3 minutes after adding noodles.4. Remove from heat and stir in snow peas and 2 tablespoon vinegar top it off with sesame seeds and paprika flakes Serve with toasted Artisan bread