Green onion, garlic, and ginger are cooked in oil first, cooking until translucent and fragrant before the vegetable broth and soy sauce follow. The bok choy and napa cabbage go in last, cooking just long enough to wilt and soften without losing their color or their slight crunch. The rice noodles are cooked separately and added to each bowl so they do not absorb all the broth before you get to eat.
Sesame seeds scattered on top and chopsticks on the side complete the picture. This is a soup for two that fills two deep bowls generously, is light enough to feel clean, flavorful enough to feel like a meal.
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Key Ingredients in This Recipe
- Green onions
- Garlic
- Ginger
- Soy sauce
- Vegetable broth – or chicken broth
- Baby bok choy
- Napa cabbage
- Rice noodles
- Sesame seeds
How to Make the Bok Choy Cabbage Soup with Rice Noodles
I cooked the rice noodles in water, to avoid that they absorb any color of the broth and become less transparent. Set them aside.
The green onions, ginger and garlic are cooked/stir fried in a Dutch oven in a little bit of olive oil. The onions become slightly soft, and the garlic and ginger fill your kitchen with a nice aroma.
Add the broth and the soy sauce and bring to a boil. Add the bok choy and the cabbage and cook for approx. 5 minutes. Add the noodles and salt and pepper to taste.
When the ingredients are warm and just cooked ‘al dente’, in absence of a better word, divide the Bok Choy Cabbage Soup with Rice Noodles over 2 bowls and sprinkle with toasted sesame seeds if you like.
Bok Choy Cabbage Soup with Rice Noodles
Pin Recipe Facebook Share by TextIngredients
- 1 tablespoon olive oil
- 3 green onions
- 1 garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 4 cups vegetable stock, or chicken
- 3 baby bok choy
- 1/2 Napa cabbage
- 2 ounces rice noodles
- salt and pepper
- 1 tablespoon sesame seeds, optional
Instructions
- Trim the ends off the green onions, as well as the dark tough dark green part and chop the light green stems.
- Cut the end off the stems of the bok choy and then cut the stems and the leaves in strips.
- Cut the end off the Napa cabbage and shred the top of the leaves of the cabbage, until you have 2 cups of shredded cabbage.
- Put the sesame seeds in a skillet and toast on medium heat until fragrant and brown, then cool (optional).
- In a Dutch oven, heat olive oil. Add the green onions, ginger and garlic. Cook and stir for approx. 2-3 minutes, until the onions are slightly soft, and the garlic and ginger fill your kitchen.
- Add the chicken broth and soy sauce bring to a boil.
- Add the bok choy and the cabbage to the broth and cook for approx. 5 minutes.
- Cook the rice noodles in water according to the directions on the package and drain.
- Add rice noodles to soup and add salt and pepper if needed.
- Divide over 2 bowls and sprinkle with sesame seeds (if desired).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.