Ginger Garlic Chicken Noodle Soup

That first hiss from the cooker tells you something good is happening. You can almost catch that calm before all the flavors wanna explode together. You remember how the float valve pops up, the sealing ring doing its job, and the whole kitchen fills with that fresh broth smell. It’s simple but satisfying and makes you kinda feel like the dinner hero already.

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You spot the garlic and ginger bubbling up in that olive oil, and your nose catches the spicy warmth combine with the gentle sweetness from shallots. It’s like a little party just started on your stove and you’re the guest of honor. The broth depth grows with every bubble as it pressure builds, holding all those tasty little bits inside for when the cooker unlocks.

And when you natural release the steam, that’s the moment you know your soup’s done just right. The noodles soak up all the cozy broth and the bok choy gets soft but still crisp enough to give you a bite. You’re gonna love how quick this all comes together, and how it feels so fresh and comforting without needing forever.

Why This Recipe Works Every Single Time

• The pressure cooker seals in all the ginger and garlic flavors perfectly.
• The float valve lets you know when it’s ready so you never overcook.
• Using low sodium broth keeps it light but still full of taste.
• Fresh bok choy wilts down fast but stays crisp and bright.
• Rice noodles cook just right if you watch broth depth and timing closely.
• Star anise adds a subtle hint of warmth without overpowering the soup.

All the Pieces for This Meal

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• 1 tablespoon olive oil – this helps the shallots and garlic soften real nice.
• 3 shallots, diced – they add a lovely sweet onion flavor space.
• 1 bunch green onions, chopped, green and white divided – white for cooking, green for fresh topping.
• 4 cloves garlic, minced – gotta have that punchy classic garlic taste.
• 2 tablespoon fresh ginger, minced – brings brightness and a little zing.
• 5.5 cups low sodium chicken broth or vegetable broth – this builds the base you want to float those noodles in.
• 2 whole star anise – they give a subtle aromatic warmth you almost don’t notice but love.
• 2 tablespoon soy sauce or Tamari – for that salty, umami depth, gotta keep it gluten free if you want.
• 10 oz crimini mushrooms, sliced – add a nice earthiness and texture to the mix.
• 6 oz rice noodles – they soak up all that broth and are tender but not mushy.
• 1.5 heads bok choy, roughly chopped – keeps things fresh and a little crunch to the slurp.
• Sesame seeds and red pepper flakes for topping – optional but heck they make it pop.

The Full Pressure Cooker Journey

First, heat olive oil directly in your pressure cooker pot over medium heat. You wanna get it warm but not smoking.

Next, toss in the diced shallots and the white parts of your green onions. Sauté these around 2 to 3 minutes till they soften up and smell sweet.

Then stir in minced garlic and ginger. Let those cook another 1 to 2 minutes till you catch their fragrance waking up your kitchen.

Pour in your broth and add the star anise. Bring the mix to a boil on your stovetop if you’re using stove top mode. Once boiling, seal the cooker and wait for pressure build. Keep it at medium heat for about 10 minutes so the broth gets all those flavors.

After the first cook, release pressure naturally for 5 minutes or so before doing a quick release to open the lid. Add soy sauce and sliced mushrooms then seal again and cook on high pressure for another 5 to 7 minutes till mushrooms get tender.

Finally, add your rice noodles and stir them about in the broth, making sure broth depth covers them. Cook noodles as the package says or use your pressure cookers noodle setting. Just watch your float valve and do a natural release.

Once noodles are tender, stir in the green parts of your green onions and the roughly chopped bok choy. Let it all wilt for 1 to 2 minutes while you get the soup ready to serve. Remove star anise before ladling into bowls.

Easy Tweaks That Make Life Simple

• Use pre-minced garlic and ginger if you’re short on time. It works real good and saves chopping.
• Swap crimini mushrooms for shiitake or button if you spot those in your fridge.
• Feel free to use instant rice noodles and just soak them in hot broth after pressure cooking.
• If you don’t got star anise, just skip it or toss in a cinnamon stick for a tiny twist.
• Wanna make it vegan? Use vegetable broth and Tamari instead of soy sauce.

What It Tastes Like Fresh From the Pot

You gonna notice the ginger and garlic hit first. It’s warm and alive, but not too strong so it gently wakes you up with each spoonful. The star anise sneaks in just a little, hinting at something cozy in the background.

The mushrooms bring this earthy richness that pairs so nicely with the bright bok choy still holding a little snap in each bite. It’s kinda like fresh meets comforting all at once on your tongue.

The noodles soak up that deep broth flavor like a little sponge, making sure every mouthful tastes hearty yet light. Topped with sesame seeds and red pepper flakes? Well, you got tasty layers that keep you coming back for more.

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Making It Last All Week Long

Cool your soup at room temp before storing. Never jar it while it’s still super hot or you’ll mess with your sealing ring and the whole pressure cooker setup.

Keep soup in airtight containers in the fridge. It holds well for about 4 days, but you’ll want to reheat gently so noodles don’t go all mushy.

For longer storage, freeze in portions. Rice noodles soften a bit after freezing, so some folks like to freeze broth separate and cook fresh noodles when reheating.

If you wanna bring it for lunch, pack soup broth separate from bok choy and noodles to keep everything fresher til mealtime.

Your Most Asked Questions Answered

• Q: Can I use other noodles instead of rice noodles?
  A: Yep you sure can. Just pick noodles that cook fast since you don’t wanna overdo it in the pressure cooker. Thin egg noodles or udon can work too.
• Q: What if I don’t have star anise?
  A: It’s fine to skip star anise if you don’t got it. The soup still tastes great but you lose a bit of that subtle warm hint. Cinnamon stick can be a fun swap too.
• Q: How do I prevent noodles from getting mushy?
  A: Watch your broth depth and timing. Add noodles closer to the end and do natural release right after to avoid overcooking. You can also cook noodles separately and stir in at the end.
• Q: Can I make this vegan?
  A: For sure. Just swap chicken broth for veggie broth and use Tamari instead of soy sauce. Mushrooms add nice umami flavor to keep it hearty.
• Q: Why does the float valve matter?
  A: That float valve tells you when your cooker reached pressure and when it’s safe to open. It’s key so your broth doesn’t boil over or you don’t lose all the steam.
• Q: Is natural release important here?
  A: Absolutely. Letting pressure release naturally for a bit keeps the noodles from sudden shock and helps flavors come together smoother.

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Ginger Garlic Noodle Soup with Bok Choy

This Ginger Garlic Noodle Soup with Bok Choy is a flavorful, comforting soup made in just 20 minutes. Packed with garlic, ginger, mushrooms, rice noodles and bok choy, it's perfect for warming up any night of the week.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Cuisine Mediterranean

Servings 2 servings

Calories 647 kcal

Equipment

• 1 Pressure cooker for cooking the soup

Ingredients

  

Main ingredients

• 1 tablespoon olive oil helps the shallots and garlic soften
• 3 shallots diced
• 1 bunch green onions chopped, green and white divided
• 4 cloves garlic minced
• 2 tablespoon fresh ginger minced
• 5.5 cups low sodium chicken broth or vegetable broth
• 2 whole star anise optional
• 2 tablespoon soy sauce or Tamari for gluten-free
• 10 oz crimini mushrooms sliced
• 6 oz rice noodles
• 1.5 heads bok choy roughly chopped
• Sesame seeds for topping, optional
• Red pepper flakes for topping, optional

Instructions

 

Instructions

• Heat olive oil directly in your pressure cooker pot over medium heat.
• Add diced shallots and white parts of green onions. Sauté for 2-3 minutes until softened.
• Stir in minced garlic and ginger. Cook another 1-2 minutes until fragrant.
• Pour in broth and add star anise. Bring to a boil, then seal the cooker and cook on medium pressure for 10 minutes.
• Release pressure naturally for 5 minutes, then do quick release. Add soy sauce and sliced mushrooms.
• Seal again and cook on high pressure for 5–7 minutes until mushrooms are tender.
• Add rice noodles and stir to make sure broth covers them. Cook per package directions or use noodle setting.
• Once noodles are tender, stir in green parts of onions and bok choy. Let wilt for 1–2 minutes.
• Remove star anise, ladle soup into bowls, and garnish with sesame seeds and red pepper flakes if desired.

Notes

For a quick version, use pre-minced garlic and ginger. To make it vegan, use vegetable broth and Tamari. For a heartier soup, add pre-cooked chicken or shrimp 5 minutes before serving. Garnish with cilantro if desired.