1 tablespoon olive oil 15 ml
3 shallots diced
1 bunch green onions chopped, white and green parts separated
4 cloves garlic minced
2 tablespoons fresh ginger minced
5.5 cups low-sodium chicken broth 1.3 liters or vegetable broth for a vegan option
2 whole star anise
2 tablespoons soy sauce or Tamari for a gluten-free option
10 oz. crimini mushrooms sliced (280 g)
6 oz. rice noodles 170 g
1.5 heads of bok choy roughly chopped
Sesame seeds for topping
Red pepper flakes for topping
Heat 1-2 tablespoons of olive oil in a medium-sized stockpot over medium heat.
Add the diced shallots to the pot and cook for 4-5 minutes until they turn translucent and start to soften, stirring often.
Separate the white and green parts of the green onions. Finely chop the white part and set aside the green part for garnishing.
Add the white parts of the green onions, minced garlic, and ginger to the pot. Cook, stirring occasionally, for 1-2 minutes or until the garlic and ginger become fragrant.
Carefully pour the chicken broth or vegetable broth into the pot and bring it to a simmer. Add the star anise and soy sauce. Cover and let it simmer for 10 minutes.
Remove the lid and discard the star anise from the soup.
Add the sliced mushrooms, uncooked rice noodles, and bok choy to the pot. Simmer for 5-8 minutes, or until the noodles and bok choy are tender. Season to taste.
Divide the flavorful soup between bowls and garnish with sesame seeds, the green parts of the green onions, and red pepper flakes for an extra kick.
For a vegetarian or vegan version, use vegetable broth instead of chicken broth.
You can add other vegetables such as sliced carrots or snow peas for more variety.
Customize the spice level by adjusting the amount of red pepper flakes.