Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 2 Servings
If you are craving for noodles today, then you must try this recipe! The rich flavours will surely satisfy your soul! Have a great day, friends. Enjoy!
1 tablespoon olive oil
3 shallots diced
1 bunch green onions chopped, green and white divided
4 cloves garlic minced
2 tablespoons ginger fresh, minced
5.5 c low sodium chicken broth or water for vegan
2 whole star anise
2 tablespoons soy sauce or Tamari for a Gluten-Free option
10 ounces crimini mushrooms sliced
6 ounces of rice noodles
1.5 heads bok choy roughly chopped
Sesame seeds for topping
Red pepper flakes for topping
Step 1: Place a medium stock-pot on the stove and turn the heat to medium.
Step 2: Add in 2 tablespoons of olive oil and allow it to become hot.
Step 3: Add in the sliced shallots and cook for about 5 minutes or until translucent.
Step 4: Divide the green onion into two. Set aside the leafy part and finely chop the stem.
Step 5: Add the chopped green onion into the stockpot as well as the ginger and minced garlic. Saute for about 2 minutes or until aromatic.
Step 6: Add in the water or chicken stock. Allow the mixture to simmer.
Step 7: Add in soy sauce and star anise. Stir until well blended, cover the pot, then simmer it again for about 10 minutes more.
Step 8: Remove the cover and discard the star anise.
Step 9: Add in the uncooked noodles, sliced mushrooms, and bok choy. Simmer for another 8 minutes or until the bok choy are wilted and noodles are soft.
Step 10: Add salt and pepper to taste.
Step 11: Ladle the soup into the prepared bowls and sprinkle sesame seeds, red pepper flakes, and green onions on top of each serving.
Step 12: Serve and enjoy!
Calories: 647kcal | Carbohydrates: 110g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1781mg | Potassium: 3055mg | Fiber: 10g | Sugar: 14g | Vitamin A: 28270IU | Vitamin C: 290.6mg | Calcium: 768mg | Iron: 9.1mg
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