Soup season is around the corner, and I always enjoy a good Asian-inspired bowl full of noodles and vegetables. This recipe from The Forked Spoon is one of my favorite broth recipes because it has such a unique flavor. The smell of the broth is like 5-spice powder. Here's the recipe with minor adaptations for people living where certain ingredients are harder to find or need different cooking methods for keeping you healthier.
Ginger Garlic Noodle Soup with Greens
1 Tablespoon olive oil
1 small onion, diced
1 bunch green onions, sliced with green and white separate
4 cloves garlic, minced
2 Tablespoons fresh ginger, minced
5.5 cups water
2 chicken stock cubes
1 whole star anise
1.5-2 Tablespoons soy sauce
250 grams button mushrooms, sliced
150-200 grams rice noodles (written "rice sticks" on packet)
1 small bunch bok choy or a few cups other chopped leafy greens
Sesame seeds for topping
Chili flakes for topping
Heat the oil over medium heat in a stock pot. Add onions and saute just until they begin to soft. Add in white parts of green onions, garlic, and ginger, and cook for 1-2 minutes until fragrant. Pour in the water, stock cubes, star anise, and soy sauce and bring to a boil. Reduce the heat to low and simmer covered for 10 minutes. Open the lid, remove the star anise pod, and discard it. Add the mushrooms, uncooked noodles, chopped greens, and green onion tops, and simmer 5-8 minutes until everything is tender. Season with salt, pepper, and more soy sauce if desired. Top each bowl of soup with sesame seeds and chili flakes, if desired.
Ginger Garlic Noodle Soup with Greens
1 Tablespoon olive oil
1 small onion, diced
1 bunch green onions, sliced with green and white separate
4 cloves garlic, minced
2 Tablespoons fresh ginger, minced
5.5 cups water
2 chicken stock cubes
1 whole star anise
1.5-2 Tablespoons soy sauce
250 grams button mushrooms, sliced
150-200 grams rice noodles (written "rice sticks" on packet)
1 small bunch bok choy or a few cups other chopped leafy greens
Sesame seeds for topping
Chili flakes for topping
Heat the oil over medium heat in a stock pot. Add onions and saute just until they begin to soft. Add in white parts of green onions, garlic, and ginger, and cook for 1-2 minutes until fragrant. Pour in the water, stock cubes, star anise, and soy sauce and bring to a boil. Reduce the heat to low and simmer covered for 10 minutes. Open the lid, remove the star anise pod, and discard it. Add the mushrooms, uncooked noodles, chopped greens, and green onion tops, and simmer 5-8 minutes until everything is tender. Season with salt, pepper, and more soy sauce if desired. Top each bowl of soup with sesame seeds and chili flakes, if desired.
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