It’s a soup kind of weekend over at my house. Not because it’s been rainy and cold; surprisingly, the weather has been quite the opposite. Yesterday was sunny, clear and warm. The perfect day for a long run outside with the dog while the two boys in my life spent the day fishing at a nearby lake.
My spirits, however, have been drowning. Even the sunshine hasn’t helped this week. I am very familiar with this feeling; I have battled with depression in one form or another my entire life. But last week it caught me by surprise as I have absolutely nothing to feel down about.
At least I didn’t until Saturday when I learned the news of my Grandfathers passing.
He was a good man and will be missed by so many. And although we did not see each other frequently, he in Iowa and I in California, when we did see each other, our conversations were substantial, uplifting, wise and full of love and respect (he and I did not always see eye-to-eye on politics or religion).
His death hit me hard.
So, yes, it’s been a soup kind of weekend.
Less than 30 minutes for this nutritious, comforting, and flu-fighting Ginger Garlic Noodle Soup with Bok Choy. You're welcome 🙂
- 1 tbsp olive oil
- 3 shallots diced
- 1 bunch green onions chopped and green and white parts divided
- 4 cloves garlic minced
- 2 tbsp ginger fresh, minced
- 5-6 cups chicken broth or water for vegetarian
- 2-3 whole star anise
- 2 tbsp soy sauce
- 10 ounces crimini mushrooms sliced
- 6 ounces rice noodles
- 1-2 heads bok choy roughly chopped
- Sesame seeds for topping
- Red pepper flakes for topping
Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
Carefully pour the chicken stock or water (or mix) to the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
Remove lid from the pot and carefully remove and discard each star anise from the soup.
Add the sliced mushrooms, rice noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).
- Not everyone loves the taste of star anise. However, I find that it plays a crucial role in the flavor of the broth. That said, if you hate it or don't have any on hand, I have found cinnamon sticks to be a good substitute.
You may also enjoy these Vegetarian soups-