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Recipe: Ginger Bok Choy Soup with Noodles
This week’s recipe is a warming ginger bok choy soup from Naturally Ella that feels like you are eating an authentic veggie ramen from a noodle house. The big benefit is that YOU make it, so you control the ingredients. The ginger-garlic broth is just the thing if you’ve got the sniffles or just need something warm for the cold nights we’ve been having. It comes together quickly and tastes great. And, we love that it uses bok choy, which is in season now. Enjoy!
Ginger Bok Choy Soup with Noodles
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2 large bowls
- 1 tablespoon olive oil
- ½ bunch scallions
- 2 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 2 cups vegetable broth
- 2 cups water
- 1 head bok choy
- 4 ounces ramen noodles
- Salt, if desired
- Sesame Seeds, for topping
- Red Pepper Flakes, for topping
- In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop through the light green stem. Save the dark green tops for topping. Add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
- Measure in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
- While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips.
- Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer the soup until the noodles and bok choy are tender, 4 to 6 minutes. Taste and add salt as needed.
- Divide soup into two bowls and top with chopped scallion greens, sesame seeds, and red pepper flakes.
Recipe recommended by:
Gennis Lafayette, N.C.
Certified Holistic Nutrition Consultant
Bar Method Teacher, Palo Alto & San Mateo