Ginger Garlic Noodle Soup with Bok Choy: A Quick Boost!
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A quick and flavorful Ginger Garlic Noodle Soup with Bok Choy, perfect for a comforting meal.
- Author: Nicole Grace
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- 4 cups bok choy, chopped
- 1 cup sliced mushrooms (shiitake or button)
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth, soy sauce, sesame oil, and red pepper flakes (if using). Bring to a boil.
- Add the chopped bok choy and sliced mushrooms to the pot. Reduce heat and let simmer for 5-7 minutes until the bok choy is tender.
- Add the cooked rice noodles to the soup and stir to combine. Heat through for another 2-3 minutes.
- Serve hot, garnished with sliced green onions and fresh cilantro. Offer lime wedges on the side for squeezing over the soup.
Notes
- For a heartier version, add cooked chicken or tofu for extra protein.
- You can also substitute the bok choy with spinach or kale for a different flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg