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Ginger Garlic Noodle Soup with Bok Choy

A warm, comforting bowl of Ginger Garlic Noodle Soup with Bok Choy, packed with aromatic ginger, garlic, and vibrant vegetables for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Asian, Chinese
Calories: 220
Ingredients Method Notes

Ingredients
  

For the soup
  • 8 ounces noodles (preferably rice noodles or any quick-cooking noodles)
  • 4 cups vegetable or chicken broth
  • 4 cloves fresh garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2-3 heads bok choy, chopped Add this close to serving to maintain crunch.
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil (optional) Adds extra flavor.
  • green onions, for garnish
  • Optional protein (tofu, shrimp, or chicken) Customize the soup with your choice of protein.

Method
 

Preparation
  1. Cook the noodles according to the package instructions until al dente, then drain and set aside.
  2. In a large pot over medium heat, add a splash of vegetable oil and sauté the minced garlic and grated ginger for about 2-3 minutes, or until fragrant. Be careful not to burn them.
  3. Pour in the broth and add the soy sauce. Bring the mixture to a gentle boil.
  4. Stir in the chopped bok choy and allow it to cook for about 4-5 minutes, until it softens but remains bright green and crunchy.
  5. Toss in the prepared noodles and stir until everything is well combined and heated through.
  6. Drizzle with sesame oil if using and taste the broth, adjusting seasoning if required.
  7. Ladle into bowls and garnish with chopped green onions.

Notes

To keep your bok choy crunchy, add it just a few minutes before serving. Leftover soup can be stored in an airtight container in the fridge for up to three days.