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Author Notes: I created this recipe last fall when I wasn't feeling well and was craving a healing broth. It's my go-to prescription for colds, but I also love it on a cloudy day when I want to curl up with something hot and listen to the rain. —nicolecooks
- Safflower oil
- 1 2-inch piece of ginger, peeled (about the size of your thumb)
- 2 garlic cloves, peeled
- 4 scallions, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 4 cups vegetable broth
- 4 heads bok choy
- 8 ounces soba noodles
- Cilantro, for garnish
- Lime, for garnish
- Heat 1 tablespoon safflower oil in a 3.5 quart Dutch oven or stock pot over low heat. Grate the ginger and garlic into the pan. Add the scallions and season with salt and pepper. Cook for 3-5 minutes, until fragrant and the scallions have wilted.
- Add vegetable stock and bring to a boil, then let simmer while you prepare the bok choy. Cut off the bottoms, and chop the bok choy leaves into large pieces. Add to a sauté pan with a little oil heated over medium heat. Season with salt and pepper, and stir to combine. The bok choy will cook quickly, so turn off the heat once the leaves are just wilted and have browned in places. Add to the broth.
- Bring a large pot of water to a boil, salt the water, then break the soba noodles into thirds before dropping them in. Cook according to package directions (about 4-5 minutes) until tender; drain under cold water. (I prefer to cook the noodles separately so they don't overcook and make the soup soggy.)
- To serve, add noodles separately to each bowl, then ladle broth over the top. Garnish with cilantro and a squeeze of lime.
- This recipe was entered in the contest for Your Best Noodle Soups