INGREDIENTS:
1 tablespoon olive oil
3 shallots, diced
1 bunch green onions, chopped, green and white divided
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
5 1/2 cups low sodium chicken broth (or vegetarian broth)
2 whole star anise
2 tablespoons soy sauce
10 ounces crimini mushrooms, sliced
6 ounces rice noodles, uncooked
2 heads bok choy, roughly chopped
White pepper, to taste
Sesame seeds, for topping
Red pepper flakes, for topping
Optional – cooked shrimp or chicken, if desired
METHOD:
In a medium-sized stockpot, heat 1-2 tablespoons of olive oil over medium heat. When hot, add the diced shallots and stir to coat with oil. Sauté 4-5 minutes, or until the shallots turn translucent and start to soften.
Cut off the root ends of each green onion and then divide the white part from the green part. Chop and set aside the green part for topping. Finely chop the white part of each green onion.
Add the white part of the green onions, garlic, and ginger to the shallots and stir. Cook over medium-low heat, stirring occasionally, for 1-2 minutes or until garlic and ginger are fragrant.
Add the chicken stock to the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
Remove the lid and carefully remove and discard the star anise from the soup.
Add the sliced mushrooms, rice noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste with white pepper.
Divide soup between bowls and garnish with sesame seeds, green onions, and red pepper flakes (if desired).
Servings: 2
SOURCE: Adapted from a recipe by Jessica Randhawa at www.theforkedspoon.com.
