Ginger and Bok Choy Soup
Ginger and Bok Choy Soup
I’ve had a bad cold this week and pretty much no appetite for anything other than soup. The best sick soup is homemade soup, but usually it’s pretty hard to motivate myself to make soup when I’m sick. That’s why this soup is perfect for when you’re sick! It’s simple with few ingredients and a short cooking time. It’s no Bubbe’s Chicken Soup but it’s still warm and healing.
This soup is full of garlic and ginger. Both of which boost your immune system and can help you fight off your cold. Add more to speed your healing and ward off vampires at the same time.
INGREDIENTS
1 tablespoon olive oil
1/2 bunch green onion
2 cloves garlic minced
3 tbsp. minced fresh ginger
3 tbsp. hoisin sauce
1 tbsp. sriracha (optional)
Pinch of salt (optional)
6 cups low-sodium vegetable broth (divided)
2 cups water
2 heads baby bok choy
200 grams rice noodles
200 grams extra firm tofu, cubed
Sesame Seeds for topping
Chili Pepper Flakes for topping
YIELD
5 servings
TIME
Prep - 15 minutes
Cook - 30 minutes
TOOLS
Large pot with a lid
DIRECTIONS
Chop up the green onions and set the dark green ends aside for topping later.
Wash the bok choy well (dirt can hide between the layers). Cut the head off and cut the stems off the leaves. For the white stems, cut into thin strips. For the leaves, cut into smaller pieces (I cut into strips and then cut the strips in half).
In a large pot, heat olive oil over medium heat. Add garlic and onions and fry for 2 minutes. Add ginger and cook for an additional 2 minutes, stirring occasionally.
Pour in 3 cups of vegetable broth and 2 cups of water. Add in hoisin sauce and sriracha. Bring to a boil and reduce to a simmer.
Add the stems of the boy choy and tofu, and cook for 5 minutes. Add the leaves and cook for an additional 5 minutes.
Add your rice noodles and cook according to the time on the package (3-5 minutes). Test a noodle to make sure it’s done. Salt as needed.
Pour into bowls and top with green onions, sesame seeds, and chili flakes.
The rice noodles will begin to absorb your broth, which is why I said to divide your broth. If you are saving this soup to eat later, add in the additional broth as needed before you store. Add in additional hoisin sauce if you need as well.
ADAPTATIONS
There’s many substitutions you can change or add to this soup. I added tofu because I needed some protein and it didn’t require me cooking it beforehand, but you could sub in another meat like chicken. You could also add more vegetables, I considered adding carrots but was feeling lazy. Last, you can use ramen noodles instead of rice noodles.
Adapted from Naturally Ella.
