Ginger Garlic Noodle Soup with Bok Choy

Ingredients

• Shallots

  Raw

  3 shallot (medium) or 128g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 ⅔ medium (4-1/8" long) or 100g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  2 tbsp or 12g

• Vegetable Broth

  From bouillons. Low sodium

  5 ½ cup or 1.32kg

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Mushrooms

  Brown, italian, or crimini, raw

  ¹³⁄₁₆ cup whole or 72g

• Rice noodles

  Dry

  6 oz or 170g

• Bok Choy

  1/2 head raw - Whole Foods Market

  1 ½ head raw or 1.26kg

Directions

1. Dice shallots. Chop green onion, dividing the whites and greens. Mince garlic and ginger. Slice mushrooms. Roughly chop bok choy.
2. Add the white part of the green onions, minced garlic, ginger, and shallots to a large pot. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
3. Add the vegetable broth and bring to a simmer. Add soy sauce, cover and continue to simmer for 10 minutes.
4. Add the sliced mushrooms, noodles and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender.
5. Garnish with green onion tops.

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