Ingredients
Sauté Base
- 1 tbsp Cooking Oil of choice
- 2.5 tbsp Fresh Ginger, minced
- 5 Garlic Cloves, minced
Vegetables and Aromatics
- 3 Scallions, diced (green and white parts)
- 10 oz Mushrooms (variety of shiitake, crimini, portobello, oyster)
- 16 oz Baby Bok Choy (about 4-5 stalks)
Oils and Sauces
- 3 tbsp Toasted Sesame Oil, divided
- 3 tbsp Coconut Amino, divided (can substitute soy sauce)
Seasonings
- 1/2 tsp Sea Salt, plus more to taste
- 1/2 tsp Garlic Powder (optional)
- 1/4 tsp Pepper, plus more to taste
- 1/2 tsp Red Crushed Pepper Flakes (optional)
Broth and Noodles
- 6 cups Broth or Bone Broth, plus more as needed
- 6 oz Rice Noodles (ensure gluten-free if necessary)
Protein and Garnishes
- 1 lb Beef flank steak (or cut of choice), very thinly sliced or shredded
- Soft-boiled egg (for garnish)
- Toasted Garlic (for garnish)
- Sesame Seeds (for garnish)
- Chopped Scallion (for garnish)
- Cooked Chicken (optional addition)
Instructions
- Sauté Garlic and Ginger: In a large stockpot or Dutch oven over medium heat, add 1 tbsp cooking oil. Once heated, sauté the minced ginger and garlic for about 1 minute until fragrant.
- Add Mushrooms and Scallions: Add the mushrooms, diced scallions, and 1 tbsp toasted sesame oil to the pot. Sauté for 2-3 minutes until scallions soften and mushrooms release their aroma. If using shredded beef, add it now and sauté for an additional 2-3 minutes to slightly brown the meat.
- Add Broth and Simmer: Pour in 6 cups of broth or bone broth, then cover the pot and bring the mixture to a boil over medium-high heat, which should take about 5 minutes. Reduce to a simmer and cook gently for another 5 minutes to develop flavors.
- Season the Broth: Stir in 2 tbsp coconut aminos, 1 tbsp sesame oil, 1/2 tsp sea salt, garlic powder (if using), and pepper. Taste the broth and adjust the seasoning by adding more coconut aminos, salt, or crushed red pepper flakes as desired.
- Cook Rice Noodles: Add the rice noodles to the simmering soup and cook according to package instructions, typically around 5-6 minutes, stirring occasionally to prevent sticking. At this stage, you may also add cooked chicken, shrimp, or tofu if desired.
- Add Baby Bok Choy: With a few minutes remaining on the noodle cooking time, add the baby bok choy. Submerge the root ends in the broth while keeping the leafy tops above water for 3 minutes to soften the stalks. Then, fully submerge the leaves and cook for an extra 1-2 minutes until tender.
- Final Seasoning: Turn off the heat. Add 1 tbsp coconut aminos and 1 tbsp toasted sesame oil to enrich the flavor. Stir gently and taste again, adjusting seasoning if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped scallions, red crushed pepper flakes, toasted garlic, sesame seeds, and a soft-boiled egg if desired. Enjoy hot for a comforting meal.
Notes
- For a vegetarian or vegan version, omit beef and use vegetable broth, and substitute coconut aminos for soy sauce if desired.
- Ensure rice noodles are gluten-free if dietary restrictions require it.
- Soft-boiled eggs add richness but can be omitted for a dairy-free or vegan adaptation.
- Adjust the spice levels by increasing or omitting the red crushed pepper flakes.
- The recipe is easily customizable with additional proteins like shrimp, cooked chicken, or tofu.
- To toast garlic for garnish, thinly slice garlic cloves and sauté in a small pan over low heat until golden and crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Fat
