Spicy Ginger & Bok Choy Noodle Soup (Vegan & Gluten Free)

A spicy, gingery broth is filled with baby bok choy, mushrooms, tofu and shirataki noodles for an incredibly healthy, flavorful soup. Better, healthier and cheaper than takeout!

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Friends! It's Wednesday, and it's story time. 

When I first moved to Arlington after college, my roommates Megan and Lexi and I loved to do "roommate bonding" on weekends. This ranged from wine and cheese nights to skydiving to hiking and everything in between.

 ...and giant ball pits #adulting

...and giant ball pits #adulting

^Cue current me lol-ing hard, enjoying my existence in a frat house with 4 guys where bonding means smoking on our roof, having a couple beers, and whenever I get them emotionally invested in the tv show I'm watching (Gossip Girl and The Carrie Diaries come to mind). Wouldn't have it any other way.

One of our first roommate bonding weekends was a wine and design night at Merlot's Masterpieces on U Street (at the time, a far off and magical land of bars; now, my neighborhood). But, before we got our basic on, we needed to eat! After some Yelp searching we landed on DC Noodles, an Asian restaurant a few doors down serving sake, noodle dishes and more. I fondly remember ordering the Drunken Noodles and reveling in some of the best food of my life. I also remember the ratchet older man next to me who was clearly less than enamored with his female dinner companion buying my roommates and I a LOT of sake. Our sobriety went downhill FAST.

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At the time, I had no idea how big a fixture DC Noodles would become in my life, but I also could never have foreseen that I would move just a few blocks away a year and a half later. Ever since I've moved to Dupont, DC Noodles has become at least a bi-weekly staple, and I have moved away from Drunken Noodles in favor of their Spicy Ginger Soup with Wide Rice Noodles and Tofu. And away from sake entirely. No sake unless it's in bomb form.

This soup is the BEES KNEES and feeds me twice when I get it as takeout, so like how can you beat that?!

Well... by making your own! Save $14 and don't leave the comfort of your own home in this freezing polar blast? That sure sounds nice.

This soup is not an exact copycat of my beloved, but is super flexible! Feel free to switch up the vegetables, proteins, and noodle types - tbh the only reason I used Shirataki noodles is because I couldn't find rice or udon noodles at TJs OR Safeway. SMH. You do you, pals!

Spicy Ginger & Bok Choy Noodle Soup

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To make this soup, you will need:
- 6 cups vegetable broth (I used 4 cups regular & 2 cups of TJ's ginger miso broth)
- 1 T olive oil
- 4 cloves of garlic, minced
- 2" ginger root, grated
- 1 shallot, minced
- 2 T soy sauce
- 1 bunch green onions, chopped, whites and greens separated
- 1 head of baby bok choy, separated, washed and chopped
- 10 oz sliced white mushrooms
- 1 package shirataki noodles (sub rice or udon noodles if you wish!)
- 8 oz extra firm tofu, cubed
- Red pepper flakes, rice vinegar & other spices, to taste

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Begin by prepping your vegetables! Mince your garlic and shallot, grate your garlic, and dice your shallot. You'll prepare the green onions by chopping them into rounds and separating the whites from the greens - you'll be using both in this soup! Also chop up your tofu and mushrooms - mine came pre-chopped because I am lazy AF. No one's judging!

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Also, you'll want to chop your beautiful baby bok choy into manageable pieces. I didn't do that, and let's just say I didn't look the most ladylike diving into those pieces. This time, people (read: my roommates) were judging.

Heat your oil in a large pot over medium heat, then add your shallot and the whites of your green onions and cook, stirring occasionally, for 4 minutes until translucent. Add your garlic and ginger and cook another minute, then add your vegetable broth and soy sauce and stir well.

To this mixture you will add the baby bok choy, tofu and mushrooms. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes. This will let the flavor seep into the vegetables. Add the shirataki (or other) noodles in the last 8 minutes of cooking.

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Once the soup is done, remove from heat, top with rice vinegar, your remaining green onions and red chili pepper, and serve! Just as good as any takeout soup you'll find on Uber Eats, but at a fraction of the price and much, much healthier.

Happy cooking, friends!

XOXO,
Jesse