Bok Choy Noodle Soup

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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