Vegan Ginger Garlic Noodle Soup with Bok Choy
This nutritious, comforting, and flu-fighting soup comes together in just 20 minutes and is easily adaptable by adding tofu, vegetables, and spicy chilis.
Serves: 2
Print
This fragrant soup from The Forked Spoon blogger Jessica Randhawa has a fiery kick from immune-boosting ginger and garlic—and is perfectly cozy on a rainy day.
What you need:
1 tablespoon olive oil
3 shallots, diced
1 bunch green onions, chopped, green and white divided
4 cloves garlic, minced
2 tablespoons minced fresh ginger
5½ cups low-sodium vegetable broth
2 whole star anise
2 tablespoons soy sauce
2½ ounces cremini mushrooms, sliced
6 ounces rice noodles
1-1/2 heads bok choy, roughly chopped
1 teaspoon sesame seeds, for topping
¼ teaspoon red pepper flakes, for topping
What you do:
- In a medium-sized stockpot over medium heat, warm oil. Into pot, add shallots, stir, and cook over medium heat for 5 minutes, or until shallots turn translucent and start to soften, stirring often. Add white part of green onions, garlic, and ginger to shallots and mix. Cook, stirring occasionally, for 2 more minutes, or until garlic and ginger is fragrant.
- Into pot, pour stock and bring to a simmer. Add star anise and soy sauce, cover, and continue to simmer for 10 minutes.
- Remove lid from pot and carefully remove and discard each star anise from soup. Add mushrooms, noodles, and bok choy to pot and simmer for 6 minutes, or until noodles and bok choy are tender.
- Divide soup between bowls and garnish with sesame seeds, green parts of green onions, and red pepper flakes.
Photo credit: Jessica Randhawa
Love vegan food and cooking
Get the BEST, editor-tested recipes inside every issue of
