• 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) into 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, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.


  1. 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.
  2. Need a little protein? Don't be shy about adding some chopped chicken or shrimp to the soup approximately 5 minutes before serving (assuming the chicken has been previously cooked).
GINGER GARLIC NOODLE SOUP WITH BOK CHOY Rating: 4.5 Diposkan Oleh: First House