Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup) – The Forked Spoon

Why Make This Recipe

Ginger Garlic Noodle Soup with Bok Choy is a delightful dish that warms you up and fills you with comfort. This soup combines the zesty flavors of ginger and garlic with tender bok choy and noodles, making it a quick and easy meal. Perfect for cold days or when you need a light yet satisfying dish, this recipe is sure to become a favorite.

How to Make Ginger Garlic Noodle Soup with Bok Choy

Ingredients:

• 4 cups vegetable broth
• 2 tablespoons fresh ginger, minced
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 2 tablespoons sesame oil
• 4 cups bok choy, chopped
• 8 ounces rice noodles (or your preferred noodles)
• Salt and pepper to taste
• Optional toppings: green onions, sesame seeds, chili flakes

Directions:

1. In a large pot, heat sesame oil over medium heat.
2. Add minced ginger and garlic. Sauté for 1-2 minutes until fragrant.
3. Pour in the vegetable broth and bring to a boil.
4. Once boiling, add the soy sauce and rice noodles. Cook according to package instructions, usually about 4-6 minutes.
5. Add the chopped bok choy and cook for another 2-3 minutes until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, topped with optional green onions, sesame seeds, or chili flakes.

How to Serve Ginger Garlic Noodle Soup with Bok Choy

Serve Ginger Garlic Noodle Soup hot in bowls. You can garnish with sliced green onions, sesame seeds, or a sprinkle of chili flakes for an extra kick. This soup pairs well with a side of crusty bread or dumplings.

How to Store Ginger Garlic Noodle Soup with Bok Choy

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a pot over low heat or in the microwave until heated through. If the noodles soak up too much broth, you can add a little water or broth when reheating.

Tips to Make Ginger Garlic Noodle Soup with Bok Choy

• Use fresh ginger and garlic for the best flavor.
• Feel free to add protein such as tofu or chicken for more substance.
• Adjust the amount of soy sauce to control the saltiness.
• For a spicier version, incorporate red pepper flakes or sriracha.

Variation

You can easily customize this soup. Try adding other vegetables like carrots, mushrooms, or snap peas. You can also substitute bok choy with spinach or kale if you prefer.

FAQs

1. Can I use other types of noodles?
Yes, you can use any type of noodles you like, such as udon, egg noodles, or even whole-grain noodles.

2. Is this soup vegan?
Yes, this recipe is vegan as long as you use vegetable broth and avoid animal products.

3. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Just store it in the refrigerator and reheat when ready to eat. Keep in mind that the noodles may become softer when stored.

Ellie

Ginger Garlic Noodle Soup with Bok Choy

A delightful and warming soup that combines the zesty flavors of ginger and garlic with tender bok choy and noodles for a quick and comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 cups vegetable broth
• 2 tablespoons fresh ginger, minced Use fresh for best flavor.
• 4 cloves garlic, minced Use fresh for best flavor.
• 1 tablespoon soy sauce Adjust to control saltiness.
• 2 tablespoons sesame oil For cooking.
• 4 cups bok choy, chopped Can substitute with spinach or kale.
• 8 ounces rice noodles Or your preferred noodles.
• to taste Salt and pepper
• Optional toppings: green onions, sesame seeds, chili flakes For garnish.

Method

 

Cooking

1. In a large pot, heat sesame oil over medium heat.
2. Add minced ginger and garlic. Sauté for 1-2 minutes until fragrant.
3. Pour in the vegetable broth and bring to a boil.
4. Once boiling, add the soy sauce and rice noodles. Cook according to package instructions, usually about 4-6 minutes.
5. Add the chopped bok choy and cook for another 2-3 minutes until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, topped with optional green onions, sesame seeds, or chili flakes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a little water or broth if the noodles soak up too much broth. Feel free to add protein such as tofu or chicken for more substance. For a spicier version, incorporate red pepper flakes or sriracha.