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.