Ingredients
Main Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 6 cups vegetable or chicken broth
- 6 ounces noodles (rice noodles or wheat noodles)
- 1 cup sliced mushrooms
- 2 baby bok choy, chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon chili flakes (optional)
- 2 green onions, sliced
Instructions
- Heat Sesame Oil: Heat sesame oil in a pot over medium heat to prepare the base for flavoring the soup.
- Sauté Aromatics: Add the minced garlic and grated ginger to the pot, cooking for about 30 seconds until fragrant, but not browned.
- Add Broth: Pour in the vegetable or chicken broth and bring the mixture to a boil to create the soup base.
- Cook Noodles: Add the noodles to the boiling broth and cook according to the package instructions, ensuring they become tender.
- Add Vegetables: Stir in the sliced mushrooms and chopped bok choy, cooking for 3–4 minutes until the vegetables are tender but still vibrant.
- Season Soup: Incorporate soy sauce, rice vinegar, and chili flakes if using, stirring well to balance the flavors.
- Garnish and Serve: Garnish the soup with sliced green onions and serve hot for the best taste experience.
Notes
- Add shredded chicken or tofu for extra protein and make the soup more filling.
- Use low-sodium broth to control the salt levels and make it healthier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
