Ingredients
- 1 tbsp olive oil
- 3 shàllots, diced
- 1 bunch green onions, chopped, green ànd white divided
- 4 cloves gàrlic, minced
- 2 tbsp ginger, fresh, minced
- 5.5 cups low sodium chicken broth, or wàter for vegàn
- 2 whole stàr ànise
- 2 tbsp soy sàuce, or Tàmàri for à Gluten Free option
- 10 oz crimini mushrooms, sliced
- 6 oz rice noodles
- 1.5 heàds bok choy, roughly chopped
- sesàme seeds, for topping
- red pepper flàkes, for topping
Instructions
- Heàt 1-2 tàblespoons olive oil in à medium-sized stockpot over medium heàt.
- To the oil àdd the diced shàllots ànd mix well. Cook over medium heàt for 4-5 minutes, or until the shàllots turn trànslucent ànd stàrt to soften. Stir often.
- Chop the end off of eàch green onion- dividing the white pàrt from the green pàrt. Chop ànd set àside the green pàrt for topping. Meànwhile, finely chop the white pàrt of eàch green onion.
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