Print

Baby Bok Choy Soup With Garlic and Ginger

A light, vegan baby bok choy noodle soup that’s both comforting and satisfying.

Scale

Ingredients

Instructions

  1. In a large pot over medium heat, add oil, garlic and shallots. Cook for 3-4 minutes, until onions are translucent and garlic is fragrant.
  2. Add broth, soy sauce, ginger and shiitake mushrooms and bring to a boil. Lower heat to low, cover and simmer for 20 minutes.
  3. Add bok choy and cook for 5 minutes, until tender. Turn the heat to very low and cover.
  4. Meanwhile, bring another pot of water to boil and turn the heat off. Add rice noodles, cover and let sit for a few minutes until they have softened. There should be instructions on the package – the average soaking time is around 6-7 minutes.
  5. Drain and divide noodles among two bowls.
  6. Add broth and baby bok choy to the noodles and top with a little sambal oelek (about 1/4-1/2 teaspoon – a little goes a long way, it’s very hot!)
  7. Serve.

Keywords: recipe, appetizer, noodle soup, rice noodles, vegan, plant based, meatless, vegetarian

Recipe Card powered by