Garlic and ginger soup

  • Preparation 20 min
  • Cooking 45 min
  • Servings 4
  • Freezing Absolutely



  • 400 g rice noodles
  • 1/4 cup sesame oil
  • 3 large French shallots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3 whole star anise
  • 2 tablespoons grated fresh ginger
  • 4 white-parts green onions, thinly sliced
  • 6 cups chicken broth
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt, or more to taste
  • 227 g cremini mushrooms, sliced
  • 227 g baby bok choy, halved lengthwise
  • Sesame seeds for serving
  • Sliced ​​green onions for serving
  • Ground pepper



  • In a large saucepan filled with salted boiling water, cook noodles according to package directions. Pour into a colander, rinse thoroughly under cold water and drain. Drizzle with a thin stream of vegetable oil and toss to coat.
  • In a large saucepan over medium heat, add the sesame oil, shallots, garlic and star anise and mix. Cook 5 to 7 minutes or until the garlic and shallots begin to char.
  • Add ginger and green onions and mix. Cook 2 minutes, stirring.
  • Add the chicken broth, soy sauce and salt then season with pepper to taste. Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally.
  • Add the mushrooms and mix. Cook 2 to 3 minutes, stirring occasionally.
  • Remove from the heat, add the bok choy and mix.
  • Divide the noodles between bowls and fill with broth and vegetables. Garnish with sesame seeds and green onions!