Ingredients:

  • 4 cups (950ml) Chicken or Vegetable Broth (low sodium preferred)
  • 2 cups (475ml) Water
  • 2 tablespoons Soy Sauce (low sodium)
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 inch Ginger, peeled and thinly sliced
  • 2 cloves Garlic, minced
  • 1 teaspoon Sugar
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1 star anise (optional)
  • 8 ounces (225g) Asian Noodles (e.g., ramen, udon, soba)
  • 1 pound (450g) Cooked Chicken, Shrimp, Tofu, or other protein of choice, sliced or diced
  • 2 Green Onions, thinly sliced
  • 1 cup Baby Bok Choy, chopped
  • 1 Carrot, julienned
  • 1/2 cup Bean Sprouts
  • 1 Lime, cut into wedges
  • Fresh Cilantro, chopped (optional)
  • Sriracha or Chili Garlic Sauce (optional)

Instructions:

  1. In a large pot, combine broth, water, soy sauce, rice vinegar, sesame oil, ginger, garlic, sugar, red pepper flakes (if using), and star anise (if using).
  2. Bring the broth to a simmer over medium heat. Reduce heat and simmer for at least 10 minutes to allow flavors to meld. (Longer simmering deepens the flavor - up to 30 min).
  3. While the broth simmers, cook the noodles according to package directions. Drain and set aside.
  4. Add your cooked protein and chopped bok choy and carrots to the simmering broth. Cook until heated through and the bok choy is slightly wilted, about 2-3 minutes.
  5. Divide the cooked noodles among bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a generous portion of protein and vegetables.
  6. Top with green onions, bean sprouts, cilantro (if using), and a squeeze of lime. Serve immediately with sriracha or chili garlic sauce on the side, if desired.