Ginger Garlic Soup W Noodles Bok Choy Mushrooms Recipes

Steps:

• Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

Steps:

• Soak dry porcini mushrooms in 250 ml of hot water for 5 - 10 minutes. Drain, but save the water.
• In a large pot over medium heat sauté shallots and garlic in the oil for 3 - 4 minutes until onions are translucent and garlic is fragrant.
• Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 - 15 minutes.
• Add bok choy and cook for 5 minutes, until tender.
• Before serving stir in Chinese spice mixture and chili powder.
• Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.

Steps:

• Heat the oil in a stock pot and add the shallots and cook 3 minutes. Add the white parts of the green onions, ginger and garlic. Cook 2 more minutes.
• Add the chicken stock, star anise, soy sauce and fish sauce. Bring to a simmer and simmer 10 minutes.
• Remove the star anise and discard. Add the dry noodles, mushrooms and white parts of the bok choy. Cook about 8 minutes.
• Add the dark green leaves of the bok choy and cook 2 minutes.
• Ladle into bowls and garnish with green parts of scallion

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

Steps:

• Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
• Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
• Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
• Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
• Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
• Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.