Friday, April 3, 2020

Bok Choy soup

Bok Choy soup with mushrooms, carrots, green onions and rice noodles. Flavorful broth with the goodness of ginger, garlic, star anise and sesame seeds. A hugely satisfactory lunch date with my family this afternoon.
This vegan and nutritious soup is not only full of flavor but has flu fighting properties too.
Takes 20 minutes from start to finish.  

2 tbsp sesame oil
1 small onion, finely chopped
3-4 cloves garlic minced
1 inch ginger, grated
1 bunch green onion, finely chopped
200 gm white mushrooms, sliced
1lb Bok Choy, leaves separate and rinsed
1 large carrot, shredded
1 Star Anise
3 tbsp Soy sauce
6-8 cups Vegetable stock/water
10 oz rice noodles (about ¾ package)
Roasted sesame seeds for topping
Crushed red chili flakes for topping (optional)
  1. Heat sesame oil in a large pot. Add onion and sweat for a few minutes.
  2. Add ginger, garlic, green onions and saute for 1-2 minutes.
  3. Pour the stock in along with shredded carrots and add star anise. Bring to boil, simmer for 5-7 minutes. Discard the star anise.
  4. Add uncooked rice noodles, mushrooms and bok choy. Simmer for 5-7 minutes till rice noodles are cooked through.
  5. Season to taste and serve piping hot sprinkled with sesame seeds and red pepper flakes.