Bok Choy Noodle Soup
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 bunch green onion
- 1 inch gingerroot, peeled and slivered
- 1 garlic clove, peeled and minced
- 1⁄2 tablespoon neutral flavored cooking oil (such as canola)
- 1⁄4 teaspoon Chinese five spice powder
- 6 cups vegetable stock
- 1⁄2 cup dried shiitake mushroom, pieces
- 2 tablespoons tamari
- 1 tablespoon rice vinegar
- 1⁄2 tablespoon sugar
- 1 lb fresh egg noodles
- 4 heads baby bok choy
directions
- Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
- Peel and sliver ginger. Peel and mince garlic.
- Heat cooking oil in soup pot over medium-high heat.
- When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
- Saute until aromatics soften, but do not color.
- Add vegetable stock.
- Turn heat up to high and bring to a boil, then reduce to a simmer.
- Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
- In a separate pot, bring three quarts of water to the boil.
- Clean baby bok choy and slice each head into two or three pieces, vertically.
- Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
- Cook noodles in boiling water according to package directions.
- While noodles cook squeeze broth from mushroom pieces and add to stock.
- Chop mushrooms into small pieces and add to stock.
- Slice green onion tops into thin slices diagonally. Reserve.
- To serve: Place 1/4 of noodles in a large bowl. Add 1/4 of bok choy. Ladle in 1/4 of stock. Top with green onions.
- Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.
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