It’s Spring, but Iowa isn’t participating. We woke up to a dusting of snow and day three of cold biting winds that make you want to just curl up under the covers and sleep until May. Aside from reading gardening books and impatiently waiting for “real Spring” to arrive, I love making a big bowl of noodles to warm up with. This Garlic Lime Bok Choy Mushroom Soup only takes 30 minutes to make and is one of my favorites when I feel a cold coming since it’s loaded with all the good stuff. Fresh garlic, ginger, lime, baby bok choy, mushrooms, and of course a healthy dash of pepper flakes!
Garlic Lime Bok Choy Mushroom Soup
(makes 4 to 6 servings)
2 Tbs olive oil
1 shallot, finely chopped
2 to 3 stalks of green onion, chopped
4 garlic gloves, minced
2 Tbs ginger, minced
6 cups vegetable or chicken broth
1 1/2 Tbs soy sauce
1 Tbs lime zest
Juice from half a lime
1 tsp red pepper flakes
1 star anise
2 bundles of baby bok choy, chopped
4oz baby bella mushrooms, sliced
Heat olive oil in a large stockpot over medium heat. Once hot, add shallot and sauté for 2 to 3 minutes. Add green onion, garlic, and ginger and cook another 2 minutes, stirring occasionally so that the garlic doesn’t burn.
Add vegetable or chicken broth, soy sauce, lime zest and juice, pepper flakes, and the star anise. Kick the heat up between medium and high and bring to slow simmer for 10 minutes. Add mushrooms and simmer another 5 minutes, then finally add bok choy and noodles. Push the noodles under the liquid and cook another 10 minutes. You’ll see in the photo I had added the mushrooms at the same time as the noodles, but I felt they needed to be cooked just a little longer.
Once the noodles are tender and fully cooked, remove the star anise (if you can find it!), divide into bowls, top with fresh green onion, and serve right away.