Bok Choy Soup (Delicious Ginger Broth in 20 Minutes)

Ingredients

• 6 bulbs baby bok choy
• 7 oz / 200g mushrooms sliced - I've used a mix of oyster and shiitake mushrooms
• 1 1/2 inch cube fresh ginger - finely diced
• 3 garlic cloves - finely diced
• 4 green onions - sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 5 cups vegetable broth - I've used salt reduced
• 7 oz / 200g noodles of choice, I like Japanese Ramen noodles or Udon noodles
• 1 tablespoon extra virgin olive oil
• 1 optional soft boiled egg per serve
• Garnish with chili crisp oil and sliced green onions

Instructions

1. 1

   Add the olive oil to a large soup pot and add the garlic, ginger and green onions. Saute for 2 minutes over medium heat until fragrant

2. 2

   Add the sliced mushrooms and saute together, only once they've browned season with salt and black pepper

3. 3

   Pour in the vegetable broth, soy sauce, sesame oil, and a pinch of salt and pepper. Place the lid on and simmer over medium heat for 10 minutes

4. 4

   In the meantime thoroughly wash and prepare your baby bok choy. I like to slice ½ inch off the bottom and separate the leaves with my hands. Add them to a large bowl of water with a teaspoon of baking soda and soak for a few minutes. Then drain through a colander and rinse (*note if your leaves are large, optionally chop in half)

5. 5

   Taste the soup for seasoning, then add your noodles and add the baby bok choy leaves by only submerging the thick stems into the broth and leaving the leaves to hang above so they don't overcook. Cook for about 2–4 minutes (as per noodle packing instructions)

6. 6

   Then stir through the leaves and serve up your delicious cozy bok choy soup with a soft boiled egg, drizzle of chili crisp oil, sliced green onions and enjoy!