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Ginger Garlic Soup with Bok Choy

Gluten-Free, Vegan, Serves 2

  • 1 Tbsp olive oil
  • 3 shallots diced
  • 1 bunch green onions thinly sliced
  • 4 cloves garlic minced
  • 2 Tbsp ginger fresh minced
  • 5 1/2 cups vegetable broth
  • 2 star anise
  • 10 ounces crimini mushrooms sliced
  • 2 Tbsp amino acids
  • 6 ounces rice noodles
  • 2 heads bok choy roughly chopped


In a stockpot over medium heat, heat 1-2 Tbsp olive oil. Add shallots and mix cooking for 4-5 minutes or until translucent. To the pot add the garlic, ginger, and white portion of the green onions. Cook an additional 2-4 minutes, carefully pour in the broth, and bring to a simmer. Add the star anise and amino acids. Cover and simmer for 10 minutes. Remove the star anise and add the mushrooms, noodles, and bok choy. Bring to a simmer for 5-10 minutes or until noodles and bok choy are tender. Divide and top with green onions.

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