Ingredients
Scale
- 1 tablespoon olive oil
- 3 shallots (diced)
- 1 bunch green onions (chopped, green and white divided)
- 4 cloves garlic (minced)
- 2 tablespoon ginger (fresh, minced)
- 5.5 cups low sodium chicken broth (or vegetable broth for vegan)
- 2 whole star anise
- 2 tablespoon soy sauce (or Tamari for a Gluten Free option)
- 10 oz crimini mushrooms (sliced)
- 6 oz rice noodles
- 1.5 heads bok choy (roughly chopped)
- sesame seeds (for topping)
- red pepper flakes (for topping)
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Sauté diced shallots until translucent.
- Add chopped white parts of green onions, garlic, and ginger; cook until fragrant.
- Pour in the broth and bring to simmer; add star anise and soy sauce.
- Remove star anise after 10 minutes of simmering.
- Stir in mushrooms, noodles, and bok choy; simmer until noodles are tender (about 5-8 minutes).
- Serve garnished with sesame seeds, green onion tops, and red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg