It is a simple soup with very few ingredients, super quick to make yet extremely flavorful. It is light on the tum and nourishing on hot summer days. Go ahead and jazz it with protein like chicken, shrimp or tofu- as for me, I like the humble offering as is in its delicate and scrumptious avatar.
Always rinse the bok choy well, as often mud is trapped at the base of the leaves and stems.
Prep Time: 10 Mins
Cooking Time: 20 mins
Recipe Level: Easy
Spice Level: Medium
Serves: 4 People
Shelf Life: Eat warm
2 saucepans, wooden spoon, colander and four soup bowls
- 3 cups of water
- 2 low sodium vegetarian stock cube
- 1-inch piece of ginger, peeled and sliced
- 1/2 tbsp olive oil
- 1 white onion, diced
- 2 bunches green onions, sliced- green and white parts separated
- 2 cloves garlic minced
- 1-inch piece ginger fresh, minced
- 1 tbsp soy sauce, gluten free
- 1 tsp things chilli sauce
- 60 gms rice noodles ( I used rice vermicelli)
- 3 heads baby bok choy, rinsed and dried
- Black pepper, ground
- Red chilli, sliced for garnish
- 2 star anise pods
- 2 cloves
- 2 whole pepper
- 1 bay leaf
- In a stock pot, heat olive oil over medium-low heat. Add the whole spices and white onions and sauce them till it turns translucent. Add the white part of the spring onion (save the green part for garnish) and minced garlic and ginger along with sliced ginger. Cook for a minute for the roots to release the aroma.
- Add boy chow, saute it and quickly pour in the vegetable broth made by mixing stock cube in hot water. Add the vermicelli noodles
- Bring to a boil, reduce to a simmer, and cook for 5 minutes.
- Taste and add salt as needed.
- Pour soup into bowls. Garnish with chopped scallion greens and red chilli.