Ingredients
For the Broth
1 tablespoon olive oil
3 shallots, diced
1 bunch green onions, chopped (white and green parts separated)
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
5½ cups low-sodium chicken broth (or vegetable broth for a vegan option)
2 whole star anise
2 tablespoons soy sauce (or tamari for gluten-free)
For the Soup
6–8 oz noodles (rice noodles, egg noodles, or ramen)
2 cups bok choy, chopped
Optional: cooked chicken, tofu, or mushrooms for added protein
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced shallots and the white parts of the green onions. Sauté for 3–4 minutes until softened.
- Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
- Pour in the chicken (or vegetable) broth and add the star anise and soy sauce. Bring to a gentle boil.
- Reduce heat and let the broth simmer for 10 minutes to develop flavor.
- Add the noodles and cook according to package instructions until tender.
- Stir in the chopped bok choy and cook for 2–3 minutes until wilted but still vibrant.
- Remove the star anise from the soup.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with the green parts of the onions and optional protein if desired.
- Category: Main Course
- Cuisine: Asian-inspired
Nutrition
- Calories: 220 kcal per serving