ginger bok choy soup with noodles
- 1 tablespoon olive oil
- 1/2 bunch scallions
- 2 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 2 cups vegetable or chicken broth
- 2 cups water
- 2 large handfuls baby bok choy, rinsed well
- 4 ounces ramen noodles (not instant)
- Salt, if desired
- Sesame Seeds, for topping
- Red Pepper Flakes, for topping
In a large pot, heat oil over medium-low heat. Trim the root ends of the scallions and chop. Add the light green part of scallions to pot with garlic and ginger. Cook 2-3 minutes. Reserve the dark green scallion parts for topping. Add the broth and bring to a boil, reduce to a simmer, and cook 5 minutes.
While the broth is simmering, cut bok choy, separating stems from greens. Cut both stems and greens into thin strips. Add stems to pot and cook for 5 minutes, or until they start to be tender. Add the leaves and cook 5 minutes more. Add the ramen and simmer until noodles and bok choy are tender, about 4 to 6 minutes. Taste and add salt if needed.
Divide into two bowls and top with scallion greens, sesame seeds, and red pepper flakes.