This Asian inspired soup is just the thing for a light dinner or first course. If you love Egg Drop Soup, you will love this adaptation that combines the best of Egg Drop and Ginger Bok Choy. Only a few ingredients are needed, and since it does not require all day simmering you can throw it together after work. Stir in a beaten egg and rice noodles just before serving and it’s ready to eat!
Since this was a bit different than my usual soups, I wondered how it would turn out, but when Mr. Cucina tasted it and said, “this is great!” I knew the recipe was a keeper!
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- 1 tbsp. minced fresh ginger
- 1 tbsp. minced garlic
- 32 oz. gluten free chicken bone broth
- 1 cup mushrooms, sliced thin
- 4 oz. gluten free rice noodles
- 1 baby Bok choy
- sesame oil
- olive oil
- gluten free tamari or coconut aminos
- salt and pepper to taste
- 1 egg, beaten
- Chow Mein Noodles, for garnish (optional)
Heat 1 tsp. sesame oil and 1 tsp. olive oil in a soup pot or Dutch oven. Mince the garlic and ginger (I used an electric chopper) and add to the pot. Cook for 30 seconds then add the sliced mushrooms.
Stir until the mushrooms release their liquid, then add the bone broth, 2 tsp. of tamari and 1 tsp. sesame oil (or more, to taste). Season with salt and pepper and bring to a simmer for 15 minutes.
Trim away the tough, lower part of the Bok choy, then rinse and halve the leaves. Stir them into the soup to wilt and lower the heat to keep warm.
Cook the rice noodles in a separate pan according to package directions. Just prior to serving, drizzle the beaten egg into the soup and swirl it around with a whisk. Add the cooked rice noodles.
Notes ♪♫ I love these extra wide rice noodles from A Taste of Thai. I was able to find them locally, but if not available in your area you can get them here at Amazon. I use Coconut Aminos in my Asian recipes, but if you are not limiting salt, try Gluten Free Tamari.