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.
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.