Source: https://theforkedspoon.com/ginger-garlic-noodle-soup-with-bok-choy/

Ingredients:

• 1 tablespoon olive oil
• 3 shallots – diced
• 1 bunch green onions – chopped, green and white divided
• 4 cloves garlic – minced
• 2 tablespoon ginger – fresh, minced
• 5.5 cups low sodium chicken broth – or vegetable broth for vegan
• 2 whole star anise
• 2 tablespoon soy sauce – or Tamari for a Gluten Free option
• 10 oz crimini mushrooms – sliced
• 6 oz rice noodles
• 1.5 heads bok choy – roughly chopped
• sesame seeds – for topping
• red pepper flakes – for topping

Instructions: 

• Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
• To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
• Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
• Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
• Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
• Remove lid from the pot and carefully remove and discard each star anise from the soup.
• Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
• Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).