Crisp and fresh baby bok choy drinks up the aromatic flavours of ginger and star anise in this nourishing bowl of goodness.
Simply wilt the leaves in the broth towards the end of cooking, to keep the crunch and vibrant green colour.
Baby Bok Choy Noodle Soup
- 1 bunch baby bok choy
- 80g mushrooms
- 1 inch piece of ginger
- 1 red chilli
- 2 cloves of garlic
- 2 spring onions
- 1 handful of coriander
- 1 tbsp vegetable oil
- 2 star anise
- 80g rice noodles
- 3 tbsp soy sauce
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
Peel and finely chop the ginger, along with the garlic and chilli. Wash and chop the coriander, keeping the stems and leaves separate. Thinly slice the spring onions.
Heat the vegetable oil in a pan, add the ginger, garlic, chilli, coriander stems and the whites of the spring onions to the pan and gently fry for a few minutes.
Break up the mushrooms with your hands, and add them to the pan, turning up the heat to give them some colour
Soak the noodles in freshly boiled water until softened, then drain.
Add 800ml water and star anise to the pan and bring to the boil, leave to bubble away for around 8 minutes, so that the flavours can come together. Season the broth with the soy sauce, sesame oil and rice vinegar.
Wash the baby bok choy and separate the leaves. Stir them into the broth, to soften, and then add the noodles. Stir in the coriander leaves and the greens of the spring onions and serve.